Description
Colder weather calls for hearty meals, and this easy one-pot vegan mushroom stew is packed with root vegetables and lentils for a filling, comforting dinner.
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 1 cup sliced carrot
- 1 cup sliced celery
- 16 oz baby bella mushrooms, halved
- 6 cloves garlic, thinly sliced
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon dried sage
- 2 tablespoons flour
- ¼ cup balsamic vinegar
- 2 tablespoons soy sauce
- 16 oz baby yellow potatoes, halved
- 1 cup uncooked split red lentils
- 1 (14.5 oz) can tomato sauce
- 3 cups vegetable broth
- 2 bay leaves
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrot, and celery with a couple pinches of salt and pepper. Cook for 8 minutes.
- Add mushrooms, garlic, thyme, oregano, and sage. Cook 3–4 minutes.
- Add flour and stir to coat. Cook for 1 minute.
- Stir in balsamic vinegar and soy sauce, scraping the bottom of the pot.
- Add potatoes, lentils, tomato sauce, broth, and bay leaves. Season lightly with salt and pepper.
- Bring to a simmer, then reduce heat and cook 10–15 minutes until potatoes are fork-tender.
- Season to taste, garnish with parsley, and serve.
Notes
- Salt is essential to help potatoes cook properly in the acidic base.
- Swap veggies with peas, green beans, or chickpeas if desired.
- Add cumin, paprika, ginger, cinnamon, or red pepper flakes to change flavor or add heat.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American