Vegetarian Hearty Lamb Stew
Discover the rich, savory flavors of comfort food reimagined with this Vegetarian Hearty Lamb Stew. A plant-based twist on the traditional classic, this stew delivers the same satisfying depth of flavor you love—without the lamb. A medley of earthy cremini mushrooms, hearty lentils, and tender root vegetables like carrots, potatoes, and celery are simmered in a luxurious blend of red wine, vegetable broth, and fragrant herbs like thyme and rosemary. Soy sauce and tomato paste add a touch of umami richness, while fresh parsley provides a bright, fresh finish. Perfect for cozy evenings, this protein-packed stew is an excellent meatless option that’s sure to become a family favorite. Ready in just over an hour, this wholesome recipe serves 6 and is ideal for meal prep or entertaining guests.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 4 medium potatoes, peeled and cubed
- 2 stalks celery, chopped
- 8 ounces cremini mushrooms, quartered
- 4 cups vegetable broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 whole bay leaf
- 1 teaspoon thyme, dried
- 1 teaspoon rosemary, dried
- 2 tablespoons soy sauce
- 2 cups lentils, cooked
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped
Instructions
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for an additional minute, stirring constantly.
Stir in the sliced carrots, cubed potatoes, and chopped celery. Cook for about 5 minutes, until the vegetables begin to soften.
Add the quartered cremini mushrooms to the pot and sauté for another 3 minutes until they start to brown.
Pour in the vegetable broth and red wine. Stir in the tomato paste, bay leaf, thyme, rosemary, and soy sauce.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 40 minutes, or until the vegetables are tender.
Stir in the cooked lentils and continue to simmer for another 10 minutes, allowing the flavors to meld together.
Season the stew with salt and black pepper to taste, remove the bay leaf, and stir in the chopped parsley.
Serve hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5611 mg | 244% | |
| Total Carbohydrate | 303.6 g | 110% | |
| Dietary Fiber | 66.5 g | 238% | |
| Total Sugars | 55.1 g | ||
| Protein | 78.3 g | 157% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 488 mg | 38% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 8471 mg | 180% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
