Description
A hearty and healthy one-pot Vegan Lentil Mushroom Stew filled with tender lentils, rich mushrooms, and a hint of sage.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 pound cremini mushrooms, sliced
- 2 large carrots, peeled and diced
- 1 cup yellow or white potatoes, diced
- 1 cup dry green or brown lentils, rinsed
- 1 tablespoon all-purpose flour
- 4 cups low-sodium vegetable broth
- 1 cup dry white wine (optional)
- 2 sprigs fresh sage, finely chopped (plus extra for garnish)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 heaping cup chopped kale, ribs/stems removed
- 1 tablespoon tamari or soy sauce
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 4 minutes.
- Add the sliced cremini mushrooms to the pot and cook until they release their moisture and start to brown, about 5 minutes.
- Add in the diced carrots, potatoes, and rinsed lentils. Sprinkle the flour over the vegetables and lentils, and stir to coat.
- Gradually pour in the vegetable broth while stirring continuously. If using wine, add it now; bring to a simmer.
- Stir in the chopped sage, dried thyme, salt, and pepper.
- Reduce heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the lentils and vegetables are tender, stirring occasionally.
- Stir in the chopped kale and soy sauce, letting it simmer for 1-2 more minutes before serving.
Notes
Optional: Squeeze some lemon on top to brighten the flavors. Serve hot, garnished with extra fresh sage.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg