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Vegan lentil mushroom stew in a bowl with mushrooms and herbs
Protein Meal Studio

Vegan Lentil Mushroom Stew

A cozy high-protein vegan lentil mushroom stew made with lentils, mushrooms, vegetables, and simple pantry seasonings for a hearty plant-based comfort meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 44 minutes
Servings: 4 people
Course: Main Course
Cuisine: Plant-Based
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 8 ounces mushrooms sliced
  • 1 cup dry green or brown lentils rinsed
  • 4 cups vegetable broth
  • 1 can diced tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt or to taste
  • 2 cups baby spinach optional
  • 1 tablespoon lemon juice optional

Equipment

  • 1 Large pot or Dutch oven
  • 1 Cutting board
  • 1 Sharp knife
  • 1 Wooden spoon
  • 1 Measuring cups and spoons

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add onion, carrots, and celery. Cook for 5–6 minutes until softened.
  3. Stir in garlic and mushrooms, then cook for 5 minutes until the mushrooms release moisture and begin to brown.
  4. Add lentils, vegetable broth, diced tomatoes, tomato paste, thyme, smoked paprika, salt, and black pepper.
  5. Bring the stew to a boil, then reduce heat to low and simmer for 30–35 minutes until the lentils are tender.
  6. Stir occasionally and add a splash of broth or water if the stew becomes too thick.
  7. Stir in baby spinach during the last 2 minutes of cooking, if using.
  8. Finish with lemon juice, adjust seasoning, and serve warm.

Notes

Approximate nutrition per serving: 340 calories, 22g protein, 52g carbohydrates, 7g fat, and 16g fiber. Nutritional information is approximate and may vary based on ingredient brands, substitutions, and portion size.