06/15/2026
31g of plant protein in one hearty bowl. This Vegan Lentil Mushroom Stew packs a serious punch with protein from lentils and mushrooms, plus a healthy dose of veggies. It’s a filling post-workout meal or a great option for meal prep that holds up nicely throughout the week.
Here's how it comes together:
- 1 cup green or brown lentils, rinsed
- 1 cup mushrooms, sliced
- 1 onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can diced tomatoes (14 oz)
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
1. In a large pot, heat olive oil over medium heat.
2. Add onions, garlic, carrots, and celery; sauté for 5-7 minutes until onions are translucent.
3. Stir in the mushrooms and cook for an additional 5 minutes.
4. Add lentils, diced tomatoes, vegetable broth, thyme, smoked paprika, salt, and pepper; mix well.
5. Bring to a boil, then reduce heat to low and simmer for 30-35 minutes until lentils are tender.
6. Adjust seasoning as needed.
7. Garnish with fresh parsley before serving.
Make a double batch; it tastes even better the next day. Save this for meal-prep Sunday.
