Name: Mushroom and Lentil Stew
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Vegetarian
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 2 cups mushrooms, sliced (cremini, shiitake, or button); 1 cup dry green or brown lentils, rinsed; 1 can (14.5 oz) crushed tomatoes; 4 cups vegetable broth; 2 teaspoons dried thyme; 1 teaspoon dried rosemary; 2 bay leaves; Salt and pepper to taste; Optional: 1 tablespoon soy sauce or balsamic vinegar for added depth

This hearty Mushroom and Lentil Stew combines earthy mushrooms, protein-packed lentils, and rich vegetable broth for a wholesome, flavorful meal. The stew is seasoned with a variety of spices and simmered to perfection, creating a savory, comforting dish perfect for chilly nights. A nourishing vegetarian option!

Recipe Tips and Tricks

Mushroom choice: Use a mix of mushrooms like cremini, shiitake, or button mushrooms for a variety of textures and flavors.
Lentil preparation: Brown or green lentils are ideal as they hold their shape while cooking, unlike red lentils that tend to break down.
Sautéing: Be sure to sauté the onions, garlic, and mushrooms thoroughly to bring out their full flavors before adding the liquids.
Adjust seasoning: Taste the stew during cooking and adjust seasoning as needed. A squeeze of lemon at the end adds a refreshing brightness.

Why You’ll Love This Recipe

This Mushroom and Lentil Stew is a true comfort dish, combining umami-rich mushrooms with the hearty texture of lentils. It’s packed with nutrients, making it a filling, healthy dinner choice. The rich broth and aromatic spices deliver deep, savory flavors, while the stew remains low in fat and full of plant-based protein. It’s the perfect dish to nourish your body and satisfy your taste buds.

Yield: Serves 4

Mushroom and Lentil Stew

A hearty and nutritious mushroom and lentil stew with savory broth and aromatic spices for a filling meal.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
2 cups mushrooms, sliced (cremini, shiitake, or button)
1 cup dry green or brown lentils, rinsed
1 can (14.5 oz) crushed tomatoes
4 cups vegetable broth
2 teaspoons dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and pepper to taste
Optional: 1 tablespoon soy sauce or balsamic vinegar for added depth

Instructions

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
Cook Mushrooms: Add the sliced mushrooms to the pot and cook until they release their moisture and become golden brown, about 7-10 minutes.
Add Lentils and Tomatoes: Stir in the rinsed lentils and crushed tomatoes. Cook for 1-2 minutes to combine the flavors.
Simmer the Stew: Pour in the vegetable broth, add the thyme, rosemary, bay leaves, and season with salt and pepper. Bring to a simmer and cook uncovered for 35-45 minutes, or until the lentils are tender.
Adjust Seasoning: Remove the bay leaves, taste the stew, and adjust seasoning if necessary. You can add a splash of soy sauce or balsamic vinegar for extra depth if desired.
Serve: Ladle the stew into bowls and serve hot. Enjoy with crusty bread or a side salad.

Notes

You can make this stew ahead of time for an easy weeknight dinner or meal prep.
If the stew thickens too much during storage, simply add a splash of water or broth when reheating.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 154Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 966mgCarbohydrates 23gFiber 7gSugar 7gProtein 8g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredient Notes

Lentils: Brown or green lentils are the best for stews since they retain their texture during cooking. Avoid using red lentils unless you prefer a softer, mushier consistency.
Mushrooms: Fresh, sliced mushrooms are key to the flavor profile. If using dried mushrooms, rehydrate them in hot water first.
Vegetable Broth: A good quality vegetable broth or stock will elevate the flavor of the stew. You can also use mushroom broth for a deeper flavor.
Herbs and Spices: Adjust the amount of thyme, rosemary, and bay leaves to suit your personal preference. Feel free to add chili flakes for a bit of heat.
Tomatoes: Crushed tomatoes provide a slight acidity to balance the richness of the lentils and mushrooms. You can substitute with tomato paste for a thicker texture.

Variations and Substitutions

Protein Boost: For a protein-packed variation, add cooked quinoa or chickpeas along with the lentils.
Vegetable Add-ins: You can add other vegetables like carrots, celery, or spinach to make the stew more hearty.
Herb Swap: If you don’t have fresh rosemary or thyme, dried versions work well, but use about one-third the amount.
Spice Adjustments: If you prefer a spicier stew, add some smoked paprika, cayenne pepper, or chili powder.
Vegan Option: Ensure the vegetable broth is vegan, and avoid adding cream or cheese for a completely plant-based dish.

Storage Options

Fridge: This stew stores well in an airtight container for up to 4-5 days.
Freezer: You can freeze leftovers for up to 3 months. Allow the stew to cool completely before transferring it to freezer-safe containers. To reheat, simply warm it on the stove or in the microwave.
Reheating: When reheating, you may need to add a little water or broth to loosen up the consistency as the lentils absorb liquid over time.