French-Style Lentil and Mushroom Stew with Thyme

By AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

A hearty and earthy stew of green lentils and mushrooms slowly simmered with fresh thyme and vegetables, perfect for a comforting vegetarian meal. This French soup recipe (vegetarian), ready in about 60 minutes, pairs green lentils, cremini mushrooms, and carrot for a weeknight-friendly dinner. Each serving lands at about 280 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 "Build a week of meals around this recipe" 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 green lentils, rinsed
• 8 oz cremini mushrooms, sliced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 medium yellow onion, diced
• 3 cloves minced garlic
• 4 cups vegetable broth
• 1/2 cup dry white wine
• 2 tbsp olive oil
• 2 tsp fresh thyme, chopped
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped for garnish

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion, 1 medium diced carrot, and 1 diced celery stalk. Sauté for 5-6 minutes until vegetables soften and onions turn translucent.
2. Step 2: Add 3 cloves minced garlic and 8 oz sliced cremini mushrooms, cook for 4-5 minutes until mushrooms release moisture and begin to brown.
3. Step 3: Stir in 1 cup rinsed green lentils, 2 tsp chopped fresh thyme, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Pour in 1/2 cup dry white wine and cook for 2 minutes until wine reduces slightly.
4. Step 4: Add 4 cups vegetable broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer gently for 30-35 minutes until lentils are tender and stew thickens.
5. Step 5: Remove bay leaf, adjust seasoning if needed, and garnish stew with 2 tbsp chopped fresh parsley before serving warm.