Lentil Mushroom Stew
My Lentil Mushroom Stew is an easy one-pot, vegan stew that can be enjoyed by the whole family. It’s a warming, hearty and healthy dish loaded with lentils, mushrooms and veggies.
Servings: 4 servings
Ingredients
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 1/2 sweet onion diced
- 2 carrots peeled and diced
- 4 cups white mushrooms sliced
- 1 cup dry lentils {I like red or green}
- 2 cups yellow potatoes chopped
- 2 cups tomato sauce
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 3 bay leaves
- 1/2 tablespoon thyme
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon coriander {optional}
- parsley for garnish
- Feta cheese for garnish
Instructions
- Heat 3 tablespoons of olive oil in a large dutch oven over medium heat.
- Add the garlic and sauté for 2 minutes.
- Add the onion and carrots and continue to saute for 4-5 minutes.
- Add sliced mushrooms and cook until tender.
- Add dry lentils, chopped potato, tomato sauce, vegetable broth, salt, black pepper, bay leaves, thyme, oregano, smoked paprika, coriander.
- Simmer covered, over medium heat for 40-45 minutes or until both potatoes and lentils are tender.
- Garnish with fresh parsley, feta cheese and pita.
Notes
Add different veggies such as green beans, peas or red bell pepper.
Nutrition
Calories: 433kcal | Carbohydrates: 66g | Protein: 20g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 1848mg | Potassium: 1727mg | Fiber: 22g | Sugar: 12g | Vitamin A: 6449IU | Vitamin C: 39mg | Calcium: 94mg | Iron: 7mg