This Lentil & Mushroom Stew brings together earthy flavors and nourishing ingredients in a simple, one-pan recipe. Tender mushrooms and hearty lentils create a rich texture and depth of flavor, enhanced by aromatic herbs like thyme, oregano, and paprika. It’s the kind of dish that feels wholesome and deeply satisfying — perfect for slow evenings or sharing around the table.
Lentils are a powerhouse source of plant-based protein, fiber, and iron, supporting energy and balanced digestion. Mushrooms add B vitamins, selenium, and natural antioxidants that help protect cells and support immune health. Together, they create a meal that’s both grounding and nutrient-dense, while olive oil and herbs add heart-supportive and anti-inflammatory benefits.
Served with mashed potatoes or a side of gluten-free bread, this stew is a simple reminder of how nourishing everyday ingredients can be when cooked with care.
Recipe
Serves 4
1 yellow onion, sliced
8 oz. (225g) mushrooms, sliced
1 tsp. each: dried thyme, oregano, garlic powder, paprika
2 tbsp. Gluten-free all-purpose flour
16 fl oz. (475ml) vegetable stock
11 oz. (310g) canned lentils, drained
How to Prepare
Heat 2 tbsp olive oil in a large pan over medium heat. Add the sliced onion and cook for 2-3 minutes until softened. Add the mushrooms and sauté for 7-8 minutes, stirring occasionally, until browned.
Season with 1 tsp each salt, pepper, and dried herbs and spices. Cook for 1 minute more, then sprinkle over the flour and stir until coated.
Pour in the vegetable stock while stirring constantly to avoid lumps. Bring to a gentle simmer. Add the lentils, stir well and cook for 2-3 minutes until thickened.
Taste and adjust seasoning if needed. Serve hot .
Serving suggestion: fresh dill, parsley, and mashed potatoes.
