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The Best Lentil and Mushroom Stew Recipe


  • Author: Elizabeth
  • Total Time: 45 minutes

Ingredients

• 1 cup brown or green lentils, rinsed
• 8 oz cremini or button mushrooms, sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 cups vegetable broth
• 1 tablespoon red wine vinegar
• Salt and freshly ground black pepper, to taste


Instructions

  1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and sauté for 3-5 minutes, until translucent. Then, add the minced garlic and continue cooking for an additional minute, stirring constantly to prevent the garlic from burning.
  2. Add the Mushrooms: Add the sliced mushrooms to the pot and cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and are starting to brown. This step is crucial for developing the deep, earthy flavor of the mushrooms.
  3. Incorporate the Lentils: Add the rinsed lentils to the pot, along with the dried thyme and rosemary. Stir to combine the ingredients and coat the lentils in the aromatic oil.
  4. Simmer the Stew: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the stew simmer for 25-30 minutes, or until the lentils are tender and have absorbed most of the liquid.
  5. Finish with Vinegar: Remove the lid and stir in the red wine vinegar. Taste the stew and adjust the seasoning with salt and freshly ground black pepper as needed.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Lunch
  • Cuisine: Americans

Keywords: The Best Lentil and Mushroom Stew Recipe