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A steaming bowl of thick vegan lentil mushroom stew with carrots, kale, and crusty bread on the side

Hearty Vegan Lentil Mushroom Stew

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 320
Ingredients Method

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots , sliced into 1/4-inch rounds
  • 2 stalks celery , chopped
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic , minced
  • 1.5 cups dry brown lentils, rinsed and drained
  • 6 cups low -sodium vegetable broth
  • 1 can (14.5 oz) crushed tomatoes
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 2 bay leave s
  • 1 tablespoon tamari or soy sauce
  • 2 cups fresh kale, de-stemmed and chopped
  • 1 tablespoon fresh lemon juice
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon ground black pepper

Method
 

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
  2. Add the onion, carrots, and celery; sauté for approximately 7 minutes until the onions are translucent and vegetables begin to soften.
  3. Add the sliced mushrooms to the pot and cook for 8-10 minutes until they have released their moisture and turned golden brown.
  4. Stir in the minced garlic, dried thyme, and smoked paprika; cook for 60 seconds until fragrant.
  5. Add the rinsed lentils, vegetable broth, crushed tomatoes, bay leaves, and tamari; stir to combine.
  6. Bring the mixture to a boil, then reduce the heat to low, cover partially, and simmer for 30-35 minutes or until the lentils are tender.
  7. Remove and discard the bay leaves.
  8. Stir in the chopped kale and lemon juice; continue to cook for 3 minutes until the kale is wilted.
  9. Season with salt and black pepper to taste and serve hot.