Looking for a cozy, satisfying dinner that makes everyday ingredients feel special?
This Vegan Lentil Stew with Swiss Chard and Mushrooms brings together tender lentils, earthy mushrooms, and leafy greens in a comforting bowl full of flavor.
I love how these simple ingredients come together to create a hearty meal that feels nourishing without being complicated.
Lentils provide plant-based protein and dietary fiber, which supports healthy digestion and helps make meals more satisfying. Swiss chard adds vibrant color and valuable nutrients, while mushrooms bring a rich, savory depth to every spoonful.
Whether you’re planning a relaxed weeknight dinner or preparing something warm for a chilly evening, this stew deserves a place at your table.
Grab your favorite bowl and see how delicious simple, plant-forward cooking can be!
Prep Time: 10 minutes
Cook Time: 120 minutes
Servings: 8
Ingredients:
In Metric:
119 g ~ Dried Textured Soy Protein
473 mL Water
4.9 g ~ Kosher Salt
59 mL ~ Plus 2 Tbsp Olive Oil (¼ Cup Olive Oil Will Be Used Later, With the Garlic)
2 White Onions, Cut Medium Dice
3 Small Carrots, Cut Into Bite-sized Pieces
907 g (2 Lbs, About 1 Kg) Bella or Button Mushrooms, Quartered
113 g (½ Cup) White Wine
2.8 g ~ Fresh Swiss Chard Leaves, Roughly Chopped (a Big Bag or Two)
237 g ~ Fresh Parsley, Minced
356 g ~ Dried Lentils
828 mL Water
1 Head of Garlic Cloves, Peeled and Finely Minced
22 g ~ Smoked Paprika
15 g ~ Sweet Paprika
4.9 g ~ Crushed Red Pepper Flakes
2.5 g ~ Ground Cayenne
237 g ~ Tomato Puree, or Tomato Sauce
Kosher Salt and Freshly-ground Black Pepper, to taste
In US:
½ cup Dried Textured Soy Protein
2 cups Water
1 tsp Kosher Salt
¼ cup Plus 2 Tbsp Olive Oil (¼ Cup Olive Oil Will Be Used Later, With the Garlic)
2 White Onions, Cut Medium Dice
3 Small Carrots, Cut Into Bite-sized Pieces
32 oz (2 Lbs, About 1 Kg) Bella or Button Mushrooms, Quartered
4 oz (½ Cup) White Wine
12 cups Fresh Swiss Chard Leaves, Roughly Chopped (a Big Bag or Two)
1 cup Fresh Parsley, Minced
1.5 cups Dried Lentils
3.5 cups Water
1 Head of Garlic Cloves, Peeled and Finely Minced
1.5 Tbsp Smoked Paprika
1 Tbsp Sweet Paprika
1 tsp Crushed Red Pepper Flakes
½ tsp Ground Cayenne
1 cup Tomato Puree, or Tomato Sauce
Kosher Salt and Freshly-ground Black Pepper, to taste
Instructions:
In a medium-sized pot on the stove, combine the dried textured soy protein with water and a teaspoon of Kosher salt.
Bring the contents to a simmer, and then reduce the heat to low and continue to cook for an additional 15 minutes, or until the textured soy protein is completely soft.
Strain the extra liquid, and add the textured soy protein to a Dutch oven or heavy-bottomed soup pot, along with 2 Tablespoons of olive oil, the diced white onions, carrots, and mushrooms.
Increase the heat to medium-high, and cook while stirring for five minutes.
Add the white wine, and cook for an additional five minutes.
Add the Swiss Chard leaves in batches, as it will cook down and shrink in size significantly.
When all of the Swiss Chard has wilted and been incorporated with the other vegetables, add the minced parsley, along with the dried lentils and roughly 3.5 cups of water.
Get your FREE KIT HERE *If later on during the cooking process you notice that the lentils are drying out and need more liquid, add enough water to barely cover.
Cook the lentils for roughly one hour, or until mostly softened.
In a separate small sauté pan, add the minced garlic cloves, smoked paprika, sweet paprika, cayenne, and red pepper flakes, along with the ¼ cup of olive oil.
Sauté the garlic and spices with the olive oil for roughly two minutes, or until the garlic and spices are sizzling and have combined with the oil to create a paste.
Add this garlic and spice mixture to the cooking lentils, along with the tomato puree.
Taste, and season with Kosher salt and some freshly-ground black pepper.
Cook for an additional 30-60 minutes, or until the lentils are completely tender.
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