Spiced Lentil and Mushroom Stew with Tomato and Cinnamon

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

A warming vegetarian stew combining earthy lentils and mushrooms with fragrant cinnamon and rich tomato for a hearty meal. This Mediterranean-inspired vegan recipe (vegetarian), ready in about 50 minutes, pairs brown lentils, rinsed, cremini mushrooms, diced, olive oil 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, rinsed
• 8 oz cremini mushrooms, diced
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1/2 tsp ground cinnamon
• 1 tsp ground cumin
• 14 oz can crushed tomatoes
• 3 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and 3 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
2. Step 2: Stir in 8 oz diced cremini mushrooms and cook for 6-7 minutes until the mushrooms release moisture and begin to brown.
3. Step 3: Add 1 cup rinsed brown lentils, 1/2 tsp ground cinnamon, and 1 tsp ground cumin, stirring for 1 minute until spices are fragrant.
4. Step 4: Pour in one 14 oz can of crushed tomatoes and 3 cups vegetable broth. Season with 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: Stir in 2 tbsp chopped fresh parsley just before serving to add brightness.