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Lentil Stew with Quinoa and Mushrooms Recipe

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4 from 4 reviews

A hearty and comforting French-inspired vegan lentil stew featuring earthy mushrooms, protein-rich lentils, and fluffy quinoa simmered in a flavorful vegetable stock with aromatic herbs and vegetables.

Ingredients

Main Ingredients

  • 3 tbsp extra-virgin olive oil, plus more for serving
  • 1 yellow onion, diced
  • 3 celery stalks, sliced
  • 2 carrots, sliced
  • 8 oz cremini or shiitake mushrooms, sliced
  • 4 minced garlic cloves
  • 1–2 thyme sprigs
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 8 cups vegetable stock
  • 2 cups water
  • 1 can diced tomatoes (14–15 oz)
  • 1 cup dried French green or black lentils, rinsed
  • ¾ cup quinoa, rinsed
  • Chopped parsley, for garnish (optional)
  • Fresh lemon juice, for serving (optional)

Instructions

  1. Sauté Vegetables and Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced celery, sliced carrots, sliced mushrooms, minced garlic, thyme sprigs, sea salt, and black pepper. Cook for about 10 minutes, stirring occasionally, until the vegetables soften and begin to brown, which helps develop deep flavors.
  2. Add Liquids and Lentils: Pour in the vegetable stock, water, and canned diced tomatoes. Bring the mixture to a boil to quickly raise the temperature, then stir in the rinsed lentils. Reduce the heat and let it simmer gently for about 12 minutes to allow the lentils to start softening.
  3. Add Quinoa and Continue Cooking: Add the rinsed quinoa to the pot and bring the stew back to a gentle simmer. Cook for about 20 minutes more, stirring occasionally, until both the lentils and quinoa are tender and have absorbed the flavors. Remove and discard the thyme stems before serving.
  4. Serve and Garnish: Ladle the stew into bowls. Finish each serving with a drizzle of extra-virgin olive oil. Optionally, garnish with chopped parsley and a squeeze of fresh lemon juice to brighten the flavors.

Notes

  • The quinoa will continue to absorb liquid as the stew cools and sits; when reheating, add a splash of vegetable stock or water to loosen the stew as needed.
  • This stew is perfect for making ahead and tastes even better the next day once flavors have melded.
  • Feel free to substitute any type of lentils or mushrooms based on availability for a different flavor profile.

Find it online: https://lauracooks.com/lentil-stew-with-quinoa-and-mushrooms-recipe/