Herb-Infused Mushroom & Lentil Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A deeply savory one-pot stew where brown lentils and mushrooms absorb aromatic broth, creating a velvety texture in under 45 minutes. This mediterranean-inspired one pot ready in about 45 minutes pairs brown lentils, carrots, celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 medium, diced into 1/2-inch cubes carrots
• 2 stalks, finely chopped celery
• 1, finely diced yellow onion
• 3 cloves, minced garlic
• 4 cups vegetable broth
• 1 tsp dried thyme
• 2 bay leaf
• 2 tbsp olive oil
• 2 tbsp, chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium heat until shimmering. Add 1 diced yellow onion and 2 minced garlic cloves, sautéing for 3 minutes until onions are translucent and garlic is fragrant.
2. Step 2: Stir in 2 diced celery stalks and 2 diced medium carrots, cooking for 5 minutes until slightly softened. Add 1 cup brown lentils, 1 tsp dried thyme, 2 bay leaves, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to coat evenly.
3. Step 3: Pour in 4 cups vegetable broth, bring to a gentle simmer, then reduce heat to low. Cover and cook for 25 minutes until lentils are tender and broth has thickened slightly, stirring once halfway through.
4. Step 4: Discard bay leaves, stir in 2 tbsp chopped fresh parsley, and adjust salt and pepper to taste. Serve immediately.