Subterranean Mushroom and Lentil Stew with Smoked Paprika

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A hearty vegan stew featuring earthy mushrooms and lentils, slowly simmered with smoked paprika and root vegetables for depth and warmth. This Mediterranean-inspired vegan recipe, ready in about 65 minutes, pairs brown lentils, cremini mushrooms, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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, rinsed brown lentils
• 8 oz, sliced cremini mushrooms
• 1 large, diced yellow onion
• 2 medium, diced carrot
• 2, diced celery stalks
• 3, minced garlic cloves
• 2 tsp smoked paprika
• 2 tbsp tomato paste
• 4 cups vegetable broth
• 3 tbsp olive oil
• 1 bay leaf
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped fresh parsley

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

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 7 minutes until softened and fragrant.
2. Step 2: Stir in 3 minced garlic cloves and 2 tsp smoked paprika, cooking for 1 minute until aromatic.
3. Step 3: Add 8 oz sliced cremini mushrooms and cook for 5 minutes until they release moisture and begin to brown.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor.
5. Step 5: Add 1 cup rinsed brown lentils, 4 cups vegetable broth, 1 bay leaf, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a boil.
6. Step 6: Reduce heat to low, cover, and simmer for 35-40 minutes until lentils are tender and stew thickens.
7. Step 7: Remove bay leaf, stir in 1/4 cup chopped fresh parsley, and adjust seasoning before serving warm.