Description
A hearty and flavorful vegan mushroom stew packed with baby Bella mushrooms, vibrant vegetables, red lentils, and rich tomato sauce, simmered to perfection with herbs and a touch of balsamic vinegar. Perfect for a comforting plant-based meal rich in nutrients and depth of flavor.
Ingredients
Scale
Vegetables
- 1 yellow onion, diced
- 1 cup sliced carrot
- 1 cup sliced celery
- 16 oz. baby Bella mushrooms, halved
- 6 cloves garlic, thinly sliced
- 16 oz. baby yellow potatoes, halved
Herbs and Spices
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon dried sage
- 2 bay leaves
- Kosher salt
- Fresh cracked pepper
Liquids and Sauces
- 1/4 cup balsamic vinegar
- 2 tablespoons soy sauce
- 1 (14.5 oz.) can tomato sauce
- 3 cups vegetable broth
Other Ingredients
- 2 tablespoons flour
- 1 cup uncooked split red lentils
Instructions
- Heat the base: Heat oil in a large pot over medium heat for about 1-2 minutes until hot.
- Sauté vegetables: Add diced onion, sliced carrot, and sliced celery along with a couple pinches of kosher salt and fresh cracked pepper. Cook, stirring occasionally, for 8 minutes until softened.
- Add mushrooms and aromatics: Stir in halved baby Bella mushrooms, thinly sliced garlic, dried thyme, oregano, sage, and season with a couple pinches of salt and pepper. Cook, stirring frequently, for 4 minutes until mushrooms begin to release moisture.
- Incorporate flour: Sprinkle 2 tablespoons of flour over the mixture and stir to coat evenly. Continue cooking and stirring frequently for 1 minute to cook off the raw flour taste.
- Deglaze the pot: Pour in 1/4 cup balsamic vinegar and 2 tablespoons soy sauce, scraping the bottom of the pot to lift any browned bits for added flavor.
- Add main ingredients: Add halved baby yellow potatoes, 1 cup uncooked split red lentils, tomato sauce, vegetable broth, and 2 bay leaves. Season with additional salt and pepper to taste.
- Simmer stew: Bring the mixture to a simmer over medium-high heat, stirring occasionally to prevent lentils from sticking to the bottom.
- Cook gently: Reduce heat to low and let the stew simmer gently for 15 minutes or until the potatoes are fork-tender and lentils are cooked through.
- Final seasoning and serve: Adjust salt and pepper as needed. Remove bay leaves, garnish with fresh parsley if desired, and serve hot, optionally with mashed potatoes or crusty bread for a cozy meal.
Notes
- Salt is crucial to this stew to help potatoes break down properly in the acidic base; season moderately to liberally.
- Feel free to substitute or add frozen peas, green beans, or canned chickpeas for variety, keeping proportions consistent.
- Add warming spices like cumin, paprika, ground ginger, or cinnamon to customize flavors.
- For some heat, add red pepper flakes directly into the pot or sprinkle on individual servings.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg
