Lentil and Mushroom Stew

Dinner, Lunch, Main Dish, Vegan

Lentil and Mushroom Stew is an absolutely delicious comfort food that will satisfy the fiercest appetite on a chilly day.  It is full of flavor from an ingredient combination that includes sautéed vegetables like mushrooms, green pepper and white onions, along with some green lentils.   Soy sauce along with some key spices added a distinctive flavor to the stew.  I served this over quinoa but you can also serve it over mashed potatoes.

Mom’s Organic is another great place to buy fresh veggies and baking ingredient’s.  Their assortment of fresh produce is outstanding.  Check out my Shop Page for a nice selection of kitchen essentials like slicers, cutting boards, food prep bowls and more.

Lentil and Mushroom Stew

1 Cup of dry quinoa
2 Tablespoons of olive oil
1 Yellow onion, chopped
1 8 oz. container of sliced mushrooms
2 Garlic cloves, minced
3 Tablespoons of tomato paste
2 Tablespoons of Italian seasoning
4 Thyme sprigs
1 Teaspoon of Himalayan salt
1 Teaspoon of black pepper
2 Cups of vegetable broth or as needed
1 Pint of cherry tomatoes, sliced
2 Tablespoons of flour
1 Cup of cooked brown lentils
2 Tablespoons of low-sodium soy sauce

-Cook the quinoa according to directions on packaging.
-Preheat oven to 400F. Then add sliced tomatoes to a bowl with 1 tablespoon olive oil. Add a dash of Himalayan salt and pepper then combine Ingredients. Add tomatoes to a baking sheet with parchment paper. Roast for about 20 to 25 minutes. Remove from oven and set aside.
-Heat a large cast iron skillet over medium heat. Add onion and mushrooms; cook until onions soften and mushrooms are golden about 8 minutes. Add the garlic and tomato paste; cook until paste turns red for about 5 minutes. Add Italian seasoning, Himalayan salt and pepper. Whisk in broth, flour and soy sauce in a small bowl and pour into the pan. Simmer until the mixture thickens for about 6 to 7 minutes. Stir in the lentils and remove thyme stems from the pan. Divide evenly between each of 4 plates. Spoon lentil and mushroom mixture overtop with tomatoes. Garnish with chopped basil if desired. Enjoy!

You May Also Like:

Vegan Chickpea Salad

My Vegan Chickpea Salad is quick and easy to make using ingredients like mashed chickpeas, chopped celery and onions, Dijon mustard, and vegan mayo. It is full of flavor and packed with protein.

Vegan Blueberry Cheesecake Cups

Try these Vegan Blueberry Cheesecake Cups. They are made from creamy coconut milk, blueberry jam, and graham crackers to name a few ingredients.

Vegan Chocolate Brownies

Try these Vegan Chocolate Brownies for dessert. They were made using my favorite chopped non dairy chocolate chunks and vegan non dairy chocolate chips, and topped off with a dollop of whipped cream.

Vegan Chocolate Peanut Butter Brownies

These Vegan Chocolate Peanut Butter Brownies are moist and decadent, a chocolate lover’s delight. Some key ingredients included nondairy chocolate chips and drizzled with melted peanut butter; this dessert was quick and easy to make.

Vegan White Chocolate Almond Nut Cookies

My Vegan White Chocolate Almond Nut Cookies are great for dessert. They were moist and chewy, as well as pretty easy to make.

Delicious and Creamy Cannellini Soup

My Delicious & Creamy Cannellini Soup is smooth and tasty.  Some of the key ingredients were russet potatoes, fresh basil, nutritional yeast and cannellini beans. 

Vegan Peanut Butter and Banana Muffins

Vegan Peanut Butter and Banana Muffins are a delicious breakfast dish that is full of flavor. The muffins have a moist texture and a rich and decadent taste that your family will truly enjoy.

Cinnamon Coffee Cake

This Cinnamon Coffee Cake is perfect for breakfast – it’s moist and delicious. It has a wonderful crumb filling, a nice texture, and a delicious cinnamon flavor.

Mediterranean Spaghetti Dish

This Mediterranean Spaghetti Dish was made using my favorite gluten free spaghetti.  Some other key ingredients were plant based chicken, green olives, grape tomatoes, sautéed spinach and minced garlic.  It’s topped off with a creamy vegan feta cheese sauce. 

Tropical Green Smothie

For breakfast, try making this tasty Tropical Green Smoothie. It’s made from frozen bananas, fresh spinach, coconut milk, and granny smith apple. It provides a delicious energy boost.


Submit a Comment

Your email address will not be published. Required fields are marked *

6 Vegan-Friendly Recipes You Can Create In Less Than 60 Minutes

Enter your name and email below to receive your free copy of my 6 favorite vegan-friendly recipes that take less than 60 minutes.

You have Successfully Subscribed!

Pin It on Pinterest