Description
A nourishing and hearty vegan stew made with lentils, cremini mushrooms, and fresh vegetables, perfect for a busy weeknight dinner.
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
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and garlic, sautéing until softened, about 4 minutes.
- Add the sliced cremini mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
- Stir in the diced carrots, potatoes, and rinsed lentils until combined.
- Sprinkle the flour over the mixture, stirring to coat.
- Gradually pour in the vegetable broth, stirring to avoid lumps. Add wine if using.
- Bring the mixture to a simmer.
- Stir in chopped sage, thyme, salt, and pepper.
- Reduce heat to low, cover, and let simmer for 25-30 minutes until lentils and vegetables are tender.
- Incorporate chopped kale and soy sauce, simmering for an additional 1-2 minutes.
- Serve hot, garnished with extra fresh sage.
Notes
Chop vegetables uniformly for even cooking and taste as you go to adjust seasonings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 16g
- Protein: 15g
- Cholesterol: 0mg