Name: Mediterranean Lentil and Mushroom Stew
Prep time: 17 min
Cook time: 18 min
Total time: 35 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 cup (200g) dried lentils (rinsed); 4 large tomatoes (diced) or 1 can (400g) diced tomatoes; 250g mushrooms (sliced); 3 cups (750ml) water or vegetable broth; 3 tablespoons olive oil; 1 medium onion (diced); 2 cloves garlic (minced); 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Mediterranean Lentil and Mushroom Stew

A warm and hearty Mediterranean stew combining protein-rich lentils with earthy mushrooms and fresh tomatoes. This simple one-pot dish is perfect for beginners and delivers authentic Mediterranean flavors in under 30 minutes.

35 min

Easy

4 servings

Snap Your Fridge, Get Recipes!

Take a photo of your fridge and let AI create personalized recipes from your ingredients.

App Store Google Play

Taste Profile

Sweet3/10

Salty3/10

Sour4/10

Umami7/10

Spicy1/10

🥄 Texture

Tender, slightly chunky and hearty — the lentils should be soft but hold their shape while the mushrooms are silky and yielding. The stew has a saucy, slightly thick consistency from reduced tomatoes and cooking liquid, with occasional tomato pieces and mushroom slices for bite.

👃 Aroma

Warm savory notes of sautéed onion and garlic dominate, underpinned by earthy mushroom and lentil aromas. Herbal hints of oregano and basil mingle with bright tomato acidity and fruity olive oil for a Mediterranean bouquet.

🍷 Pairs Well With

Medium-bodied red wine (e.g., Grenache or Sangiovese) or a dry rosé; for non-alcoholic options, sparkling water with a lemon wedge or a cold herbal mint tea.

🥗 Side Dishes

Crusty bread or sourdough for dipping; couscous or rice to bulk up the meal; a simple green salad with lemon vinaigrette or a side of tzatziki/Greek yogurt to add freshness and creaminess.

Ingredients(11 items)

11 cup (200g) dried lentils (rinsed)

24 large tomatoes (diced) or 1 can (400g) diced tomatoes

3250g mushrooms (sliced)

43 cups (750ml) water or vegetable broth

53 tablespoons olive oil

61 medium onion (diced)

72 cloves garlic (minced)

81 teaspoon dried oregano

91 teaspoon dried basil

101/2 teaspoon salt

111/4 teaspoon black pepper

Instructions

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.

Add the minced garlic to the pot and stir for about 1 minute until fragrant.

Add the sliced mushrooms to the pot and cook for 3-4 minutes, stirring occasionally, until they begin to soften and release their moisture.

Pour in the rinsed lentils and diced tomatoes (with juice if using canned). Stir well to combine all ingredients.

Add the water or vegetable broth, oregano, basil, salt, and pepper. Stir everything together.

Bring the mixture to a boil, then reduce the heat to medium-low. Simmer uncovered for 15-20 minutes, stirring occasionally, until the lentils are tender and the liquid has reduced slightly.

Taste and adjust seasoning if needed. Serve hot as a main dish or with crusty bread on the side.