Vegetarian's Best-Kept Secret: Mushroom & Lentil Stew

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A hearty, umami-rich stew featuring earthy mushrooms and protein-packed lentils, simmered in a savory tomato broth that's the best comfort food for chilly nights. This French-inspired vegetarian recipe, ready in about 40 minutes, pairs brown lentils, cremini mushrooms, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 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 medium, diced carrot
• 1/2 medium, diced onion
• 2 cloves, minced garlic
• 2 tbsp tomato paste
• 3 cups vegetable broth
• 1/2 tsp dried thyme
• 1/4 tsp dried rosemary
• 1 tbsp olive oil
• 2 tbsp, chopped fresh parsley
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

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

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1/2 medium diced onion and cook for 3 minutes until softened. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Stir in 2 tbsp tomato paste and cook for 1 minute, stirring constantly, until it deepens in color. Add 8 oz sliced cremini mushrooms and 1 medium diced carrot, cooking for 5 minutes until mushrooms release moisture and brown slightly.
3. Step 3: Add 1 cup rinsed brown lentils, 3 cups vegetable broth, 1/2 tsp dried thyme, 1/4 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25 minutes until lentils are tender and broth has thickened slightly.
4. Step 4: Stir in 2 tbsp chopped fresh parsley and 1 tbsp lemon juice. Taste and adjust seasoning, then serve hot.