Hearty Vegan Lentil Mushroom Stew

Get ready to warm your soul with a bowl of pure comfort! Our vegan lentil mushroom stew is the ultimate plant-based powerhouse that’ll have you coming back for seconds. Did you know that lentils pack a whopping 18 grams of protein per cup? That’s right – this isn’t just a tasty treat, it’s a nutritional knockout! Whether you’re a seasoned vegan or just dipping your toes into meat-free meals, this stew is guaranteed to become your new go-to recipe. So, grab your apron, and let’s dive into this wholesome, hearty, and absolutely irresistible dish! Whether you’re cooking for a chilly weeknight dinner or meal-prepping for the week ahead, this stew has got you covered. Remember, cooking is all about making it your own, so don’t be afraid to experiment with different veggies or spices.

Get creative with your stew:
Slow cooker: Combine all ingredients and cook on low for 6-8 hours or high for 3-4 hours.
Instant Pot: Use the sauté function for the vegetables, then add remaining ingredients and cook on high pressure for 15 minutes.
Gluten-free: This recipe is naturally gluten-free, but always check your broth ingredients.
Seasonal twists: Add butternut squash in fall, or fresh peas in spring.
Spice it up: Add a pinch of red pepper flakes or a dollop of harissa for heat lovers.
There you have it, folks – your new favorite vegan lentil mushroom stew recipe!
This hearty, nutritious, and oh-so-satisfying dish is proof that plant-based eating can be both delicious and comforting.

Ingredients:
1 cup dried green or brown lentils, rinsed
8 oz cremini mushrooms, sliced
1 large onion, diced
3 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1 can 14.5 oz diced tomatoes
4 cups vegetable broth
2 tbsp olive oil
1 tbsp tomato paste
1 tsp dried thyme
1 tsp smoked paprika
1 bay leaf
Salt and pepper to taste
Fresh parsley for garnish, optional
Optional add-ins for customization:
1 cup chopped kale or spinach
1 diced potato, for extra heartiness
A splash of red wine, for depth of flavor

Instructions:
Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté for 5 minutes until vegetables start to soften. Add minced garlic and sliced mushrooms. Cook for another 5 minutes until mushrooms release their moisture and start to brown. Stir in tomato paste, dried thyme, and smoked paprika. Cook for 1 minute to release the flavors. Add lentils, diced tomatoes, vegetable broth, and bay leaf. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender. Season with salt and pepper to taste. If using, add chopped kale or spinach and cook for an additional 5 minutes. Remove bay leaf before serving. Garnish with fresh parsley if desired.

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