Underground Mushroom and Lentil Stew with Smoked Paprika
A hearty, smoky lentil stew with earthy mushrooms simmered to comfort and warmth. This Mediterranean-inspired soup recipe (vegetarian), ready in about 55 minutes, pairs dry green lentils, cremini mushrooms, yellow onion 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 dry green lentils
- 8 oz, sliced cremini mushrooms
- 1 medium, diced yellow onion
- 1 large, diced carrot
- 3 minced garlic cloves
- 1 tablespoon smoked paprika
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon, chopped fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup dry green lentils under cold water and set aside.
- Step 2: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and 1 diced large carrot, sautéing for 5 minutes until softened and fragrant.
- Step 3: Stir in 3 minced garlic cloves and 1 tablespoon smoked paprika, cooking for 1 minute until the spices bloom.
- Step 4: Add 8 oz sliced cremini mushrooms and cook for 6-7 minutes until browned and their moisture evaporates.
- Step 5: Pour in 4 cups vegetable broth, add the rinsed lentils, 1 teaspoon chopped fresh thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil.
- Step 6: Reduce heat to low, cover, and simmer for 30-35 minutes until lentils are tender and stew is thickened. Adjust seasoning to taste.
Frequently asked questions
How long does Underground Mushroom and Lentil Stew with Smoked Paprika take to make?
Total time is about 55 minutes (10 min prep + 45 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 Underground Mushroom and Lentil Stew with Smoked Paprika?
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 dry green lentils from drying out.
Can I substitute ingredients in Underground Mushroom and Lentil Stew with Smoked Paprika?
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 Underground Mushroom and Lentil Stew with Smoked Paprika 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 Underground Mushroom and Lentil Stew with Smoked Paprika 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.
