Smoky Mushroom and Lentil Stew with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

A hearty, smoky stew featuring earthy mushrooms and protein-rich lentils paired with tender roasted root vegetables for a comforting meal. This Mediterranean-inspired vegan recipe, ready in about 75 minutes, pairs dry brown lentils, button mushrooms, carrots 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 dry brown lentils
• 8 oz, sliced button mushrooms
• 2 medium, peeled and chopped carrots
• 2 medium, peeled and chopped parsnips
• 1 medium, diced yellow onion
• 1 tsp smoked paprika
• 4 cups vegetable broth
• 3 tbsp olive oil
• 3 minced garlic cloves
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper

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

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 chopped carrots and 2 chopped parsnips with 1 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 25 minutes until tender and caramelized.
2. Step 2: Rinse 1 cup dry brown lentils under cold water. In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 diced yellow onion and 3 minced garlic cloves, sauté for 4 minutes until translucent and fragrant.
3. Step 3: Add 8 oz sliced button mushrooms and 1 tsp smoked paprika to the pot. Cook for 5 minutes until mushrooms release moisture and become golden.
4. Step 4: Stir in lentils, 4 cups vegetable broth, 1 tbsp fresh thyme leaves, 1/2 tsp black pepper, and 1/2 tsp salt. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes until lentils are tender and stew thickens.
5. Step 5: Fold the roasted carrots and parsnips into the stew and cook for 5 more minutes to combine flavors before serving warm.