MUSHROOM AND THYME LENTIL STEW

MUSHROOM AND THYME LENTIL STEW

Mushroom and Thyme Lentil Stew is a deeply savoury and aromatic plant-based meal that brings together the comforting warmth of lentils with the rich umami of mushrooms and the bright and herbaceous lift of fresh thyme. Cooked gently in a vegetable broth with a drizzle of olive oil for richness, this stew is a true celebration of earthy flavours. Mushrooms add meatiness and texture, while lentils supply slow-digesting carbohydrates, iron and protein, making this a well-rounded and nourishing choice for any season. This one-pot dish is perfect for slow evenings, lunch meal prep or anytime you want something filling and flavourful without heavy ingredients. Whether served alone or with a crusty loaf of sourdough or grain side, this stew satisfies the senses while delivering impressive nutritional benefits. Comfort food meets culinary finesse in this easy and hearty vegan meal.

RECIPE CATEGORY

Dinner

SERVING SIZE

1

CUISINE

Mediterranean

PREPARATION/TECHNIQUES

One-Pot Wonders

OCCASION/HOLIDAY

Fall

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan

DISH TYPE

Soup / Stew

INGREDIENTS

There are the following ingredients for Mushroom And Thyme Lentil Stew:

• ½ cup cooked lentils

• ¼ cup chopped mushrooms

• 1 tsp fresh thyme (or ½ tsp dried)

• 1 cup vegetable broth

• 1 tsp olive oil

• Salt and black pepper to taste (optional)

FULL NUTRITIONAL INFORMATION

• Calories: 164.1 kcal

• Fat: 5.1 g

• Saturated Fat: 0.7 g

• Carbohydrate: 21.7 g

• Sugar: 2.3 g

• Sodium: 813.6 mg

• Fiber: 8.5 g

• Protein: 9.7 g

• Iron: 3.7 mg

• Calcium: 36.6 mg

• Potassium: 451.1 mg

PREPARATION

• Sauté The Mushrooms: In a medium saucepan, warm the olive oil over medium heat. Add the chopped mushrooms and sauté for 3 to 4 minutes until browned and fragrant.

• Add Thyme: Stir in the fresh thyme and cook for an additional minute to infuse the oil and mushrooms with an herbaceous aroma.

• Add Broth And Lentils: Pour in the vegetable broth and stir in the cooked lentils. Mix to combine.

• Simmer The Stew: Bring the mixture to a gentle simmer and cook for 10 to 12 minutes, allowing flavours to meld and the stew to thicken slightly.

• Season And Serve: Add salt and black pepper to taste. Serve hot, garnished with fresh thyme leaves or a drizzle of olive oil if desired.

PREP TIME

5 minutes

COOKING TIME

12 minutes

TIPS

• Use Mixed Mushrooms: Blend button, cremini or shiitake mushrooms for added texture and flavour depth.

• Thyme Substitution: If using dried thyme, reduce the quantity by half to avoid overpowering the dish.

• Caramelise Well: Allow mushrooms to brown properly before adding liquid because this step deepens the flavour.

• Broth Control: Choose a low-sodium broth to better control the salt content of the dish.

• Finishing Touch: A dash of lemon juice or balsamic vinegar at the end can enhance the stew’s brightness.

VARIATIONS

• Creamy Version: Add a splash of unsweetened plant-based cream or blended cashews for extra creaminess.

• Add Leafy Greens: Stir in baby spinach or kale in the last few minutes of cooking for extra nutrients.

• Boost Protein: Add cooked quinoa or white beans for a more filling stew.

• Spiced Option: Include a pinch of smoked paprika or garlic powder for a more complex flavour profile.

• Grain Pairing: Serve over barley, farro or brown rice to turn the stew into a full meal.

PREPPING AND STORAGE

• Refrigeration: Allow stew to cool completely, then store in an airtight container in the fridge for up to 4 days.

• Freezing: Freeze in individual portions for up to 2 months. Thaw in the fridge overnight before reheating.

• Reheating: Reheat gently on the hob, adding a splash of broth or water if needed. Microwave in short intervals, stirring between.

• Meal Prep Friendly: This stew is ideal for weekly prep and develops even richer flavour after a day or two in the fridge.