This lentil mushroom stew combines white beans, mushrooms and lentils for a hearty meatless dinner.
Tips for lentil mushroom stew
Add acidic tomatoes after the lentils soften. Use all mushroom juices. A larger lentil-and-bean portion supplies the protein here without protein powder.
Helpful equipment: A vegetable chopper can shorten the onion-and-carrot prep for this stew. Compare vegetable chopper on Amazon. I use this type of tool in my kitchen; the linked model may differ.
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Hearty Lentil, Mushroom & White Bean Stew
Equipment
- 1 large pot or baking dish as directed food thermometer
Ingredients
- 1 1/2 cups dry brown or green lentils, rinsed
- 2 (15 oz) cans canned white beans, drained and rinsed
- 18 oz mushrooms, sliced
- 2 cups carrots, diced
- 1 1/4 cups onion, diced
- 4 cloves garlic, minced
- 1 (14.5 oz) can canned diced tomatoes with juice
- 2 Tbsp tomato paste
- 1 1/2 Tbsp olive oil
- 5 1/2 cups water
- 1 Tbsp dried thyme
- 1 1/4 tsp smoked paprika
- 2/3 tsp table salt
- 1/2 tsp black pepper
Instructions
- Heat half the oil in a large heavy pot over medium-high heat. Cook mushrooms in two batches for 8–10 minutes total, letting their moisture evaporate. Transfer to a bowl.
- Add remaining oil, onion and carrots. Cook over medium heat for 6–7 minutes, then stir in garlic, thyme and paprika for 30 seconds.
- Add dry lentils and water. Bring to a boil, partly cover and simmer for 25–35 minutes until lentils are tender. Add plain water if needed; older lentils may take longer.
- Return mushrooms and their juices. Add canned beans, tomatoes with juice, tomato paste, salt and pepper. Simmer for 10 minutes until thick and hot throughout.
- Divide all stew, including liquid, into four equal dinner portions. No bread, cheese or garnish included.
Notes
Storage and meal prep
Refrigerate in shallow containers at 40°F or below within 2 hours (1 hour above 90°F). Use within 3–4 days. Reheat to 165°F throughout; bring soups and stews to a rolling boil while stirring. Freeze a trial portion for up to 2 months for quality, then thaw in the refrigerator. Do not reheat in a slow cooker.
Ingredient notes
Use the ingredient quantities and food states listed in the card. Choose store brands and frozen vegetables where the same plain ingredient fits the method. Meat, cheese, sauce or grain swaps can change both cooking time and nutrition. No unlisted sides or toppings are counted.
About the nutrition
One serving is one of 4 equal portions of the whole batch. Nutrition is an estimate based on the listed ingredient assumptions. Finished yield has not been weighed or measured. This development recipe has not been personally cooked or kitchen tested.