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Creamy lentil and mushroom stew in a rustic bowl with herbs

Creamy Lentil and Mushroom Stew

A delicious and hearty plant-based stew combining lentils and mushrooms in a creamy coconut milk base.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Vegan, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup lentils, dried Rinse under cold water before cooking.
  • 2 cups mushrooms, sliced Feel free to experiment with different types.
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 cup coconut milk Can be swapped with almond milk.
  • 2 tablespoons olive oil
  • 1 teaspoon thyme
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
  2. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender.
  3. Stir in the lentils, vegetable broth, coconut milk, thyme, salt, and pepper.
  4. Bring to a boil, then reduce the heat and let it simmer for about 25-30 minutes or until the lentils are tender.
  5. Adjust seasoning if necessary and serve warm.

Notes

Serve hot in bowls, garnished with fresh herbs or a drizzle of olive oil. Pair it with whole grain bread or a simple green salad. Store leftovers in airtight containers in the refrigerator for 3-4 days.