Create the Life You Love
Vegan Mushroom Lentil Stew
Prep Time
10 minutes
Cooking Time
35 minutes
Yields
6 servings
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 1 cup sliced carrot
- 1 cup sliced celery
- 16 oz. baby Bella mushrooms halved
- 6 cloves garlic, thinly sliced
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon dried sage
- 2 tablespoons flour
- 1/4 cup balsamic vinegar
- 2 tablespoons soy sauce
- 16 oz. baby yellow potatoes halved
- 1 cup split red lentils
- 1 (14.5 oz.) can tomato sauce
- 3 cups vegetable broth
- 2 bay leaves
- Kosher salt
- fresh cracked pepper
Directions
- Heat oil in a large pot over medium heat.
- Add onion, carrot, and celery along with a couple of pinches of salt and pepper.
- Cook, stirring occasionally for 8 minutes.
- Add mushrooms, garlic, thyme, oregano, sage, and a couple of pinches of salt and pepper.
- Cook, stirring frequently, for 3-4 minutes.
- Add flour and stir to evenly coat everything. Cook, stirring frequently for 1 minute.
- Stir in balsamic vinegar and soy sauce to deglaze the pan, scraping the yummy bits off the bottom.
- Add potatoes, lentils, tomato sauce, broth, and bay leaves, along with a couple of pinches of salt and pepper.
- Bring to a simmer over medium-high heat, stirring occasionally so that the lentils don't stick to the pan.
- Turn heat to low and simmer gently for 10-15 minutes or until the potatoes are fork-tender. Season to taste with salt and pepper.
- Garnish with fresh parsley, serve with mashed potatoes, and enjoy!
Notes
- Salt is a very important ingredient in this recipe! You'll notice that I mention adding a couple of pinches of salt and pepper throughout the recipe instructions. Please make sure that you are salting this stew moderately/liberally! The salt is going to help the potatoes to break down and cook in the acidic stew base with tomato sauce, balsamic vinegar, and soy sauce. Acid can prevent potatoes from breaking down and cooking properly, and salt is the best way to counteract this!
- Feel free to switch up the veggies! You can dress up this vegan mushroom stew by swapping the veggies for your favorites. I love frozen peas, frozen green beans, or canned chickpeas. Just make sure you keep the proportions the same and it'll turn out delicious!
- You can also switch up the flavors of this stew very easily by adding cumin, paprika, or even a pinch of ground ginger or cinnamon!
- To add a little kick to this veggie stew, try adding red pepper flakes right to the pot or add a little pinch to each individual serving.
Nutrition Facts:
Serves 6
Calories Per Serving: 355
% DAILY VALUE
12%Total Fat 9.5g
Saturated Fat 1.3g
0%Cholesterol 0mg
28%Sodium 650.1mg
21%Total Carbohydrate 57.3g
30%Dietary Fiber 8.5g
Sugars 9.7g
26%Protein 13.2g
Credit
midwestfoodieblog.com