Vegan Lentil Stew with Corn, Mushroom and Zucchini

Tasty and nutritious vegetarian-vegan dish with green lentils, corn, portabello mushrooms and zucchini

  • AdditionsType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 4Serving/Unit


Green lentils, 2 cups
Frozen corn kernels, 2 cups
Olive oil, 3 tablespoons
excellent virgin - for frying
Mini portabello mushrooms, 200 g
Zucchini, 1 large unit
cut into cubes
Celery salt, 1/4 flat teaspoon
regular salt is also possible
Black pepper, 1/4 flat teaspoon
coarsely ground
Cumin, 1/2 flat teaspoon
Water, as needed


1. In a pot with plenty of water, cook the green lentils for about 10 minutes in boiling water and strain.
2. In another pot, cook the corn kernels for about 15 minutes and strain.
3. In a large and wide pan, fry the mushrooms and zucchini cubes in olive oil for about 10 minutes.
4. Add the cooked corn kernels and lentils, mix and season.
5. Cook everything in the pan for about 10 minutes to blend flavors while stirring, and adjust seasoning.
6. Serve and eat hot.
7. Bon appetite (:

The preparation method also includes frying. The spices in the recipe are according to personal taste.

Nutritional Values Serving/Unit 100 Grams
Calories 283 cal 93 cal
Proteins 15 g 5 g
Carbohydrates 46 g 15 g
Fat 9 g 3 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Vegan Lentil Stew with Corn, Mushroom and Zucchini
Healthy vegan stew for lunch