Earthy Lentil and Mushroom Stew with Thyme

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A deeply savory stew featuring earthy brown lentils and mushrooms simmered with fresh thyme and carrots until tender. This vegetarian recipe, ready in about 50 minutes, pairs brown lentils, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup brown lentils
• 2 tbsp olive oil
• 1, diced yellow onion
• 2 cloves, minced garlic
• 8 oz, sliced cremini mushrooms
• 2, diced carrots
• 1 tsp fresh, chopped thyme
• 3 cups vegetable broth
• 1 can (14 oz) diced tomatoes

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup brown lentils under cold water until water runs clear, then drain. Heat 2 tbsp olive oil in a large pot over medium heat.
2. Step 2: Add 1 diced yellow onion and 2 minced garlic cloves, cooking for 3 minutes until softened and fragrant, stirring frequently to prevent browning.
3. Step 3: Add 8 oz sliced cremini mushrooms and 2 diced carrots, stirring to coat in oil. Cook for 5 minutes until mushrooms release moisture and carrots soften slightly.
4. Step 4: Stir in 1 tsp chopped fresh thyme, 3 cups vegetable broth, and 1 can (14 oz) diced tomatoes. Bring to a gentle simmer.
5. Step 5: Reduce heat to low, cover, and simmer for 30 minutes until lentils are tender but not mushy, stirring occasionally.