Mushrooms and lentils – two of my all time favourite ingredients together in a one pot meal. That can be on the table in 15 minutes.

Yay!

The butter here adds a lovely creamy flavour to our mushrooms.

But it’s also important for softening the acidity from the tomato paste. So you end up with complex flavours 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.

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Mushrooms with Lentils

Ingredients

3-4 tablespoons salted butter
4 large flat mushrooms
250 g cooked lentils
1-2 tablespoons tomato paste
1 bunch flat leaf parsley

Metric - US Customary

Instructions

Slice mushrooms. Heat butter over a medium heat in a large frying pan. Add mushies and cook, stirring every few minutes or until mushrooms are browned and tender. About 10 minutes.
Add cooked lentils and tomato paste. Stir well and cook until warm. Just a minute or two.
Taste. Season with salt. Serve with parsley on top.

Video

Variations for Mushrooms Lentils

short on time? – use a drained can of lentils instead of cooking your own.

vegan / dairy-free – replace butter with coconut oil or olive oil.

need help cooking your lentils? – just simmer like pasta until tender. Depending on the type of lentil it will take from 15-30 minutes. Drain and season with salt or soy sauce. Or see recipe here.

paleo / lentil-free / keto – replace lentils with minced (ground) beef – make sure it’s well browned and cooked through before serving.

different veg / mushroom-free – replace mushrooms with eggplant (aubergine), zucchini, red capsicum (bell peppers), kale, broccoli, brussels sprouts, asparagus – whatever you feel like really. Just adjust cooking time as needed.

different herbs – basil, mint or coriander (cilantro) all work well. Or baby spinach or

more substantial – carb lovers – toss in cooked pasta or serve on toast.

more substantial – low carb – serve with fried or poached eggs, crumbled feta, roast walnuts or almonds, bacon, sausages, avocado, shaved parmesan.

nightshade-free – replace tomato paste with cream or 1-2 teaspoons soy sauce.

LOW FODMAP – use canned mushrooms and canned lentils. And keep portions small- serve as a side with fried or poached eggs or other cooked protein.

Waste Avoidance Strategy

butter – keeps in the fridge for months.

mushrooms – keep in the fridge in a brown paper bag. Once cooked will keep for weeks. And can be frozen raw or cooked.

lentils / tomato paste – keep in the pantry.

flat leaf parsley – tends to be the most long lasting of the leafy herbs. Should keep for a few weeks in the fridge if wrapped in a plastic bag. For longer periods pop it in the freezer – it will wilt but will still be useable in this dish.

Prepare Ahead

Absolutely! Just cook as per the recipe but keep the parsley separately. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, warm in a pan with a little oil or butter. Serve with parsley.