Spiced Lentil and Mushroom Stew with Tomato and Cinnamon

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A warming vegetarian stew combining earthy lentils and mushrooms with fragrant cinnamon and rich tomato for a hearty meal. This mediterranean-inspired vegan (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.

Prep: 10 min Cook: 40 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Spiced Lentil and Mushroom Stew with Tomato and Cinnamon take to make?

Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spiced Lentil and Mushroom Stew with Tomato and Cinnamon?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep brown lentils, rinsed from drying out.

Can I substitute ingredients in Spiced Lentil and Mushroom Stew with Tomato and Cinnamon?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spiced Lentil and Mushroom Stew with Tomato and Cinnamon for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spiced Lentil and Mushroom Stew with Tomato and Cinnamon vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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