Experience the wholesome goodness of our vegan lentil stew infused with mushrooms – a satisfying and nutritious meal.

PREP TIME15minutes mins

COOK TIME40minutes mins

TOTAL TIME55minutes mins

COURSESoups

CUISINEAmerican

SERVINGS8

CALORIES276 kcal

EQUIPMENT

  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons
  • Stockpot
  • Wooden spoon

INGREDIENTS  

  • 2.67 tbsp vegan butter
  • 2.67 tbsp olive oil
  • 0.67 large carrot chopped
  • 1.33 large shallot chopped
  • 200 g 5 oz mushrooms of choice (we used shimeji mushrooms)
  • 2.67 garlic cloves minced
  • 2 cup dry lentils rinsed and dried
  • 2.67 thyme sprig leaves
  • 2.67 tbsp nutritional yeast
  • 2 tsp cornstarch
  • 5.33 cups vegetable stock
  • 4 tbsp 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.2.67 tbsp vegan butter,2.67 tbsp olive oil,0.67 large carrot,1.33 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.200 g 5 oz mushrooms of choice (we used shimeji mushrooms),2.67 garlic cloves
  • Combine mushrooms, vegetables, and lentils. Season with thyme and nutritional yeast. Mix in cornstarch until well combined.2 cup dry lentils,2.67 thyme sprig,2.67 tbsp nutritional yeast,2 tsp 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.5.33 cups vegetable stock
  • Make the stew creamy and rich by incorporating butter and milk.4 tbsp soy milk

NOTES

  1. 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. 
  2. 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