Solemn Mushroom and Lentil Stew with Thyme

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

A hearty lentil stew enriched with earthy mushrooms and fresh thyme, perfect for a thoughtful, soothing meal. This Mediterranean-inspired vegan recipe, ready in about 60 minutes, pairs brown lentils, cremini mushrooms, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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
• 8 oz, sliced cremini mushrooms
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 1 large, diced carrot
• 1 diced celery stalk
• 4 cups vegetable broth
• 1 tbsp chopped fresh thyme
• 1 bay leaf
• 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: Rinse 1 cup of brown lentils under cold water and set aside.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion, 3 minced garlic cloves, 1 large diced carrot, and 1 diced celery stalk. Sauté for 7 minutes until vegetables are softened and fragrant.
3. Step 3: Add 8 oz sliced cremini mushrooms to the pot and cook for 5 minutes until they release their moisture and begin to brown.
4. Step 4: Stir in the rinsed lentils, 4 cups vegetable broth, 1 tbsp chopped fresh thyme, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes until lentils are tender and stew thickens.
5. Step 5: Remove bay leaf, adjust seasoning if needed, and serve warm.