Lentils and mushrooms – two of my all time favorite ingredients together in a one pot meal that can be on the table in 15 minutes. Yay! This easy recipe uses just 5 ingredients: butter, mushrooms, cooked lentils, tomato paste and parsley. It’s hearty, high in fiber and plant protein, and tastes like it’s been simmering for hours.
The butter here adds a lovely creamy flavor to the mushrooms. But it’s also important for softening the acidity from the tomato paste. So you end up with complex flavors that taste like you’ve been simmering for hours, instead of only a few minutes.
Canned lentils are the easiest option here. But I like the texture of home-cooked lentils better. See the variations below for cooking instructions.
Why Lentils and Mushrooms Work So Well Together
Mushrooms are full of savory umami flavor and have a meaty texture. Lentils are earthy, hearty and packed with protein and fiber. Together they make a satisfying vegetarian meal that even meat lovers enjoy. It’s the same reason mushrooms and lentils are often used together in vegetarian bolognese, shepherd’s pie and ‘meatloaf’.
Ingredients
- Mushrooms – large flat or portobello mushrooms are my favorite. Cremini, button or shiitake mushrooms also work. A mix is lovely.
- Lentils – brown lentils, green lentils or French-style (Puy) lentils hold their shape best. Red lentils turn mushy, so I’d avoid them here.
- Butter – or olive oil.
- Tomato paste – adds depth and a little sweetness.
- Flat leaf parsley – or other fresh herbs.
How to Make Mushrooms with Lentils
Slice the mushrooms and cook them in butter in a large frying pan over medium heat until browned and tender. Stir in the cooked lentils and tomato paste and cook until warm. Taste, season with salt and pepper, and top with parsley. Full recipe below.
Mushrooms with Lentils
Ingredients
- 3-4 tablespoons butter
- 4 large flat (portobello) mushrooms sliced
- 9 oz cooked brown or green lentils 250g, or 1 can, drained
- 1-2 tablespoons tomato paste
- 1 bunch flat leaf parsley leaves picked
Instructions
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Slice the mushrooms. Heat the butter over medium heat in a large frying pan. Add the mushrooms and cook, stirring every few minutes, until browned and tender. About 10 minutes.
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Add the cooked lentils and tomato paste. Stir well and cook until warm, just a minute or two.
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Taste and season with salt and pepper. Serve with the parsley on top.
Recipe Video
Variations
short on time? – use a drained can of lentils instead of cooking your own.
need help cooking your lentils? – just simmer like pasta until tender. Depending on the type of lentil, it will take 15-30 minutes. Drain and season with salt or soy sauce.
more flavor – soften a diced onion and 2 cloves garlic in the butter before adding the mushrooms. Add a splash of red wine or balsamic vinegar with the lentils, or some fresh thyme or rosemary.
mushroom and lentil soup – add a diced carrot and onion, plus 3-4 cups of stock. Simmer until the carrot is tender.
mushroom and lentil shepherd’s pie – add a splash of stock to make a saucy lentil mixture, spoon into a baking dish, top with mashed potatoes and bake in a hot oven until golden.
vegan / dairy-free – replace the butter with olive oil or coconut oil.
paleo / lentil-free / keto – replace the lentils with ground beef – make sure it’s well browned and cooked through before serving.
different veg / mushroom-free – replace the mushrooms with eggplant, zucchini, red bell peppers, kale, broccoli, Brussels sprouts or asparagus. Just adjust the cooking time as needed.
different herbs – basil, mint or cilantro all work well. Or stir through some baby spinach.
more substantial – carb lovers – toss in cooked pasta or serve on toast or with rice.
more substantial – low carb – serve with fried or poached eggs, crumbled feta, toasted walnuts or almonds, bacon, sausages, avocado or shaved Parmesan.
nightshade-free – replace the tomato paste with cream or 1-2 teaspoons soy sauce.
low FODMAP – use canned mushrooms and canned lentils. Keep portions small and serve as a side with fried or poached eggs or other cooked protein.
Tips for the Best Mushrooms and Lentils
- Don’t crowd the pan – give the mushrooms room so they brown rather than steam. Cook in batches if needed.
- Be patient – let the mushrooms release their liquid and then brown. That’s where all the flavor is.
- Season well – lentils need plenty of salt. A splash of soy sauce is great too.
What Pairs Best with Lentils?
Lentils love mushrooms (of course!), as well as tomatoes, onions, garlic, carrots, spinach, eggs, feta, sausage, cumin, lemon and fresh herbs.
Are Mushrooms and Lentils a Complete Protein?
Lentils are a great source of plant protein, but they’re low in one essential amino acid (methionine). Eating them with grains like rice or bread, or with eggs, dairy or nuts, over the course of the day gives you all the essential amino acids. Serving this with a poached egg or some feta and walnuts is an easy way to do it.
Is It Okay to Eat Lentils Every Day?
For most people, yes! Lentils are high in fiber, protein, iron and folate. If you’re not used to eating legumes, start with smaller portions as they can cause some bloating at first.
Prepare Ahead
Absolutely! Just cook as per the recipe but keep the parsley separate. Leftovers will keep in the fridge for 3-4 days or can be frozen. To serve, warm in a pan with a little oil or butter and top with the parsley.
More 5-Ingredient Mushroom and Lentil Recipes
- Mushrooms with Butter Beans
- Smoky Roast Mushroom Bowls
- Mushroom Scrambled Eggs
- One Pot Mushroom, Sausage & Spinach
- Mushroom, Sausage & Feta Hash
- Lentil Granola
In your corner,
Jules from Stonesoup xx
(Your favourite Australian Food Scientist)
See my bio
Thank you for the vegan variation. Now how about fat and oil free?
Sorry Susan – fat-free is against my religion ;)
Jules, this is so simple and sooo delicious! I was not expecting such deliciousness. And so highly nutritious for the vegos. Thank you!!
Yes Lucy! Mushrooms always add so much flavour :)