Description
A hearty and nutritious vegan stew made with lentils and mushrooms, perfect for a comforting meal.
Ingredients
Scale
- 1 cup green or brown lentils
- 2 cups mushrooms, sliced
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can diced tomatoes (14 oz)
- 2 teaspoons dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onions, carrots, and celery, and sauté until softened.
- Add garlic and mushrooms, cooking until mushrooms are tender.
- Stir in lentils, diced tomatoes, vegetable broth, thyme, and smoked paprika.
- Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until lentils are tender.
- Season with salt and pepper to taste before serving.
Notes
- Feel free to add other vegetables like spinach or kale for extra nutrition.
- This stew can be stored in the refrigerator for up to 5 days.
- It also freezes well for future meals.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg