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Illustration of lentil, mushroom and white bean stew with carrots and tomatoes.

Hearty Lentil, Mushroom & White Bean Stew

Mushrooms, lentils and white beans make a hearty meatless stew from budget-friendly ingredients.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 4 equal portions
Calories 557 kcal

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

Add acidic tomatoes after the lentils soften. Use all mushroom juices. A larger lentil-and-bean portion supplies the protein here without protein powder.
Serving: one of 4 equal portions of the complete batch. Finished cooked weight and volume are unmeasured. No unlisted sides or toppings included.
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.
Development recipe; not personally cooked or kitchen tested. Nutrition is Estimated, not Reviewed. Brands and substitutions change the estimate.