Vegan Lentil Stew with Mushrooms
Experience the wholesome goodness of our vegan lentil stew infused with mushrooms - a satisfying and nutritious meal.
Ingredients
- 2 tablespoon vegan butter
- 2 tablespoon olive oil
- ½ large carrot chopped
- 1 large shallot chopped
- 150 g 5 oz mushrooms of choice (we used shimeji mushrooms)
- 2 garlic cloves minced
- 1 ½ cup dry lentils rinsed and dried
- 2 thyme sprig leaves
- 2 tablespoon nutritional yeast
- 1 ½ teaspoon cornstarch
- 4 cups vegetable stock
- 3 tablespoon soy milk
Instructions
- Heat vegan butter or olive oil in a large skillet with a thick bottom. Sauté onions and carrots on medium-low heat for 5 minutes.2 tablespoon vegan butter, 2 tablespoon olive oil, ½ large carrot, 1 large shallot
- Increase heat to medium and add mushrooms. Cook for 8-10 minutes until liquid evaporates. Stir in garlic and cook for 1 minute.150 g 5 oz mushrooms of choice (we used shimeji mushrooms), 2 garlic cloves
- Combine mushrooms, vegetables, and lentils. Season with thyme and nutritional yeast. Mix in cornstarch until well combined.1 ½ cup dry lentils, 2 thyme sprig, 2 tablespoon nutritional yeast, 1 ½ teaspoon cornstarch
- Add vegetable stock, reduce heat, and cover. Cook for 20-25 minutes, stirring occasionally, until lentils are tender and slightly falling apart. Add more stock if needed.4 cups vegetable stock
- Make the stew creamy and rich by incorporating butter and milk.3 tablespoon soy milk
Video
Notes
- Save time by preparing lentils in large batches then portioning them into 1 cup bags and freezing. This cuts back on the cooking time for this soup.
- Replace the vegetables with your own preferred options including zucchini, squash, or different mushrooms.
Nutrition
Calories: 276kcalCarbohydrates: 36gProtein: 15gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gSodium: 672mgPotassium: 662mgFiber: 16gSugar: 3gVitamin A: 1437IUVitamin C: 4mgCalcium: 45mgIron: 4mg
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