Vegan Mushroom and Lentil Stew - Vegan
Dive into the earthy symphony of our Vegan Mushroom and Lentil Stew, where each spoonful reveals a delightful combination of hearty lentils, robust mushrooms, and tender vegetables. This nourishing stew is lightly seasoned with thyme, rosemary, and smoked paprika, bringing a depth of flavor that warms the soul.
Ingrédients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced
- 1 cup lentils, rinsed and drained
- 4 cups vegetable broth
- 1 can diced tomatoes (14.5 ounces)
- 2 medium carrots, chopped
- 1 medium potato, diced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1 bay bay leaf
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 4-5 minutes.
- Add the minced garlic and sliced mushrooms, cooking until the mushrooms are softened, about 5 minutes.
- Stir in the tomato paste, dried thyme, dried rosemary, and smoked paprika, cooking for an additional 1-2 minutes.
- Add the rinsed lentils, vegetable broth, diced tomatoes, chopped carrots, and diced potato to the pot, stirring to combine.
- Throw in the bay leaf, black pepper, and salt. Bring the stew to a boil, then reduce the heat and simmer for about 30-35 minutes, or until the lentils and vegetables are tender.
- Remove the bay leaf and discard. Adjust seasoning as necessary.
- Garnish the stew with freshly chopped parsley before serving hot.
Nutrition (per 100g)
Serving: 100g | Calories: 250kcal | Carbohydrates: 40g | Protéines: 12g | Fat: 5g | Sucre: 6g
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