Vegan Lentil Soup

This article is from Delicious Everyday.
This Vegan Lentil Soup is loaded with hearty vegetables and flavored with garlic and thyme. It’s the perfect meal for a chilly fall or winter evening.  This one-pot meal is super healthy, too! Lentil…

This article is from Delicious Everyday.

This Vegan Lentil Soup is loaded with hearty vegetables and flavored with garlic and thyme. It’s the perfect meal for a chilly fall or winter evening.  This one-pot meal is super healthy, too! Lentils are packed with protein and fiber—a great vegan option for those looking to add a little protein to their plant-based diets!...

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1-Pot Smoky Lentil Vegan Taco “Meat”

If you’re looking for a plant-based “meat” alternative for Mexican night, look no further! Introducing smoky lentil vegan taco “meat”!
This 1-pot dish is made entirely with whole food ingredients including finely shredded carrots, which moc…

1-Pot Smoky Lentil Vegan Taco “Meat”

If you’re looking for a plant-based “meat” alternative for Mexican night, look no further! Introducing smoky lentil vegan taco “meat”!

This 1-pot dish is made entirely with whole food ingredients including finely shredded carrots, which mock the texture of meat, and lentils, which add plenty of plant-based protein. Let us show you how it’s done!

This quick and easy recipe starts with sautéing onion and garlic in a large skillet.

1-Pot Smoky Lentil Vegan Taco “Meat” from Minimalist Baker →

Vegan Lentil Mushroom Burgers

As I mentioned last week, things have been a little hectic around here lately with the additional work I’m doing for my book. Luckily, my cookbook is for a very specific type of cooking, so while there are some recipes I come up with for the …

Lentil Mushroom Burger Recipe
As I mentioned last week, things have been a little hectic around here lately with the additional work I’m doing for my book. Luckily, my cookbook is for a very specific type of cooking, so while there are some recipes I come up with for the book that I really want to post on my blog too, there are a lot of recipes I come up with for the blog that wouldn’t be a good fit with the book. But even still, I spend a lot of time trying to think up new recipe ideas.

Vegan Lasagna

A hearty red ragu sauce and a creamy white bechamel make this vegan lasagna the BEST ever. We made this recipe with different ground beef alternatives (this time with lentils) and it came out delicious all the time.  We love all casserole-type din…

A hearty red ragu sauce and a creamy white bechamel make this vegan lasagna the BEST ever. We made this recipe with different ground beef alternatives (this time with lentils) and it came out delicious all the time.  We love all casserole-type dinners as they are perfect leftovers for lunch the next day. Apart from...

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The post Vegan Lasagna appeared first on My Pure Plants.

Vegan Shepherd’s Pie

Here’s the very best vegan shepherd’s pie! The hearty veggie and lentil filling contrasts fluffy potatoes in this stunning plant based dinner recipe. Wow is all we can say about this one. This vegan shepherd’s pie is the dinner recipe version of wearing a fuzzy sweater and drinking hot mulled cider. It’s cozy comfort food to the max! Imagine: a creamy gravy filled with tender vegetables, lentils and scented with fennel and sage. Then a fluffy layer of Yukon gold potatoes, topped with fresh rosemary. It’s layered together in a baking dish and then baked until golden. This one’s a whole food plant based (WFPB) stunner: perfect for impressing guests…or just yourself. Why it’s the best vegan shepherd’s pie Know one thing: vegan shepherd’s pie is not quick and easy! Though we do have hundreds of fast and easy dinner recipes. But this one is cozy, slow-cooked comfort food. You’ll need 1 hour to make this recipe. And we think you’ll agree with us: this is 1 hour very well spent. Pull this one out when you’re looking to impress…it’s perfect for a Sunday dinner. But if you’re well organized, you can serve it on a weeknight, too! Here’s why […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s the very best vegan shepherd’s pie! The hearty veggie and lentil filling contrasts fluffy potatoes in this stunning plant based dinner recipe.

Vegan shepherd's pie

Wow is all we can say about this one. This vegan shepherd’s pie is the dinner recipe version of wearing a fuzzy sweater and drinking hot mulled cider. It’s cozy comfort food to the max! Imagine: a creamy gravy filled with tender vegetables, lentils and scented with fennel and sage. Then a fluffy layer of Yukon gold potatoes, topped with fresh rosemary. It’s layered together in a baking dish and then baked until golden. This one’s a whole food plant based (WFPB) stunner: perfect for impressing guests…or just yourself.

Why it’s the best vegan shepherd’s pie

Know one thing: vegan shepherd’s pie is not quick and easy! Though we do have hundreds of fast and easy dinner recipes. But this one is cozy, slow-cooked comfort food. You’ll need 1 hour to make this recipe. And we think you’ll agree with us: this is 1 hour very well spent. Pull this one out when you’re looking to impress…it’s perfect for a Sunday dinner. But if you’re well organized, you can serve it on a weeknight, too! Here’s why we think this recipe stands out:

  • The filling is thick, meaty and savory. It’s hard to make vegan recipes taste as satisfying as meaty dishes. Here, fennel seed tricks your brain into thinking there’s meat (it’s used in sausage). The gravy is ultra thick, and the tender French cut-onions are vaguely reminiscent of a meaty texture.
  • It’s full of plant-based protein. This shepherd’s pie is filled with plant-based protein: lentils and peas help it to have sticking power.
  • It can be made in about 1 hour. Most recipes don’t brag about this. But with a shepherd’s pie, it can take multiple hours to make. But we’ve tweaked this one to be as easy as possible within the genre (even faster than our vegetarian shepherd’s pie).
Vegan shepherd's pie

Make sure to use Yukon gold potatoes!

Don’t even think about using Russet potatoes here! Some people claim the best shepherd’s pie is made with Russet potatoes. But we beg to differ! Maybe you can pull it off if you load them with dairy. But for a vegan shepherd’s pie: use Yukon gold potatoes. They have a naturally buttery flavor and creamy texture that can withstand the lack of dairy. Also, isn’t that bright yellow color beautiful?

Time saver: canned lentils vs cooked

Here’s a little time saver: you can use canned lentils instead of cooked for this vegan shepherd’s pie recipe! This speeds up the recipe so you don’t have to get out yet another pot. Here are a few notes:

  • Look for canned lentils near the canned beans in the grocery store. Use any type of canned lentils you can find. Make sure to drain before adding them to the filling.
  • Or, cook your own lentils! If you can’t find canned lentils, cook your own lentils and add 1 1/2 cups of the cooked lentils to the filling. Use our Brown/Green Lentils or Black Lentils recipes. You can cook them in water and omit the seasoning listed in the recipe. Do cook with the kosher salt, but don’t add extra salt after cooking since the filling will be seasoned. If you can, do this step in advance and refrigerate until making the filling.
Vegan mashed potatoes
Make the mashed potatoes in advance as a time saver.

Some meal prep tips: make it even faster!

The canned lentils are a little trick to make this vegan shepherd’s pie quicker to prepare. Here are a few more things you can do to make your life easier the day of baking:

  • Make the mashed potatoes in advance. This will actually work to your advantage since it also helps the texture set. Refrigerate the Vegan Mashed Potatoes until serving, then reheat them to make it easier to spread onto the filling.
  • Make the filling in advance (if you’re really motivated!). If you’re really into meal prep, you can make the filling in advance too! Then refrigerate until serving. You can reheat it before baking to keep the same bake time in the recipe (20 minutes). You could also bake it from cold, and you’d need a few more minutes of baking time. Let us know if you try that out!
Vegan shepherd's pie

Step up vegan shepherd’s pie: add truffle oil!

Serving this vegan shepherd’s pie at a dinner party? If you’d like to impress, here’s a trick: stir a little truffle oil into the potatoes layer! Truffles are a luxury flavor of mushroom that’s used in Italian cooking. The exotic flavor is often paired with potatoes, like in these Truffle Fries! Stirring in a little truffle oil to taste would add a layer of magic to this dish. Here’s more about truffle oil: how to use & where to buy it.

More vegan comfort food recipes

Want to continue to impress with plant based dinners? These vegan comfort food recipes are fan favorites and will knock your socks off (promise):

  • Best Vegan Pot Pie This vegan pot pie is next level: hearty vegetables, a gooey sauce, and a flaky, sage crust. Better yet, it’s easy enough to make on a weeknight!
  • Favorite Vegan Lasagna This vegan lasagna will become your new favorite: guaranteed. Full of flavor, it’s whole food plant based (dairy free) and a winner with everyone!
  • Best Vegan Pizza This best vegan pizza recipe is a total crowd pleaser! The veggie pizza toppings are so full of flavor no one notices it’s cheeseless.
Vegan shepherd's pie

This vegan shepherd’s pie recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Vegan shepherd's pie

Vegan Shepherd’s Pie (Best Ever!)


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  • Author: Sonja Overhiser
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 6

Description

Here’s the very best vegan shepherd’s pie! The hearty veggie and lentil filling contrasts fluffy potatoes in this stunning plant based dinner recipe.


Ingredients

  • 1 recipe Vegan Mashed Potatoes
  • 1/4 cup olive oil, divided
  • 8 ounces portabella mushrooms (2 large mushroom caps)
  • 1 medium yellow onion
  • 2 large carrots
  • 1 teaspoon kosher salt, divided
  • 3 tablespoons all-purpose flour
  • 1 teaspoon whole fennel seeds
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon dried sage
  • 2 cups vegetable broth
  • 1 cup frozen peas
  • 1 15-ounce can lentils, drained*
  • 1 tablespoon soy sauce (or liquid aminos)
  • 1 teaspoon finely chopped fresh rosemary, for the garnish

Instructions

  1. Start the mashed potatoes: Start the Vegan Mashed Potatoes recipe**. (You can also make these in advance; just reheat before spreading onto the filling to bake.)
  2. Prep the vegetables: Meanwhile, dice mushrooms into bite-sized chunks. Peel and slice the carrots into thin half-circles. Cut the onion into thin slivers length-wise (also called French cut; see the instructions in 1:40 of the linked video).
  3. Make the filling: In large pot, heat 2 tablespoons olive oil on medium high heat. Cook the mushrooms for 5 minutes until golden and tender. Reduce the heat to medium and add 2 tablespoons olive oil and the sliced onion and carrots. Sprinkle with 1/2 teaspoon kosher salt and cook 5 to 7 minutes until the onions are tender and just browning.
  4. Reduce the heat to medium low. Stir in the flour, fennel seeds, smoked paprika, garlic powder, and dried sage and cook for 1 minute. Add the vegetable broth, peas, lentils (drained if canned), soy sauce and remaining 1/2 teaspoon kosher salt. Cook for about 5 minutes until the broth is very thick and the vegetables are heated through.
  5. Finish the mashed potatoes: When the potatoes are done cooking, mash them according to the instructions in that recipe.
  6. Bake: Pour the filling into a 2-quart small baking dish. Spread the mashed potatoes in a layer on top. Bake 18 to 20 minutes until the potatoes are lightly browned. If desired, broil for 1 to 2 minutes to brown the top. Garnish with chopped rosemary and serve warm.

Notes

*If you can’t find canned lentils, cook your own lentils and add 1 1/2 cups of the cooked lentils to the filling. Use our Brown/Green Lentils or Black Lentils recipes: you can cook them in water and omit the seasoning. Do cook with the kosher salt, but don’t add extra after cooking.

**Want to impress? Stir in a little truffle oil to the mashed potatoes to taste. Here’s our favorite All Natural White Truffle Oil.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Vegan

Keywords: Vegan Shepherd’s Pie

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

1-Pot Tuscan-Style Beef & Lentil Soup

If you’re looking for a hearty, 1-pot meal to warm up with this winter, this is it.
I recently got an intense craving for a meaty, tomatoey soup with lentils and greens and had to have it. This was the (incredibly delicious) result.
We hope you …

1-Pot Tuscan-Style Beef & Lentil Soup

If you’re looking for a hearty, 1-pot meal to warm up with this winter, this is it.

I recently got an intense craving for a meaty, tomatoey soup with lentils and greens and had to have it. This was the (incredibly delicious) result.

We hope you love it as much as we do. It’s been on repeat in our kitchen for the last several months!

1-Pot Tuscan-Style Beef & Lentil Soup from Minimalist Baker →

Perfect Lentils, Every Time

Lentils have a lot going for them. They’re inexpensive, environmentally friendly, highly nutritious, and come in a range of colors and textures. All that, and they can…

The post Perfect Lentils, Every Time appeared first on Cookie and Kate.

best lentil recipe

Lentils have a lot going for them. They’re inexpensive, environmentally friendly, highly nutritious, and come in a range of colors and textures. All that, and they can be truly delicious—if you know how to cook them properly.

Lentils are one of my favorite plant-based sources of protein, right up there with their legume cousins, black beans and chickpeas. The beauty of lentils is that they don’t take long to cook (around 20 minutes or so), whereas beans require a couple of hours on the stove. Since I’m generally in a hurry before dinner, their quick cook time is a big selling point.

lentil varieties before cooking (featuring regular green lentils, red lentils, French green lentils and black beluga lentils)

If you’re trying to eat better after the holidays, just add more lentils. They’re great in salads, soups (this lentil soup is famous), side dishes, and even with pasta. Lentils continue to soak up nearby flavors as they rest, so they typically make great leftovers.

Since I have so many recipes with lentils on the blog, I wanted to share a primer on how to cook lentils. I’ve been tweaking my technique over the years, and I think you’ll appreciate this method. It yields perfectly cooked lentils, every time. Here we go!

Continue to the recipe...

The post Perfect Lentils, Every Time appeared first on Cookie and Kate.

Vegan Sloppy Joes

This vegan Sloppy Joes recipe has a tangy lentil filling that’s full of flavor and nutrients! It’s a plant based dinner everyone will love. Looking for plant based recipes to please everyone at the table? These days, Alex and I getting lots of requests for veggie-centric recipes to feed a crowd. In fact, per the New York Times, 40% of Americans are now looking to eat more plant based recipes. And what better to please a crowd than Sloppy Joes? These vegan Sloppy Joes have a zingy lentil filling that tastes just as good as the meaty version. Put it on a toasted bun with some bread and butter pickles, and WOW! You’re going to love this one (promise). Ready to get cooking? What’s in these vegan Sloppy Joes? These vegan Sloppy Joes are full of whole food plant based (WFPB) ingredients. Lentils form the base, and they’re covered in a gooey sauce with savory spices! Here’s what they’ve got: Onion, garlic, and green pepper bring big flavor Brown or green lentils are the base: they provide texture and lots of plant based protein Olive oil & vegetable broth for sauteing and simmering Organic ketchup: look for organic and read […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This vegan Sloppy Joes recipe has a tangy lentil filling that’s full of flavor and nutrients! It’s a plant based dinner everyone will love.

Vegan sloppy joes

Looking for plant based recipes to please everyone at the table? These days, Alex and I getting lots of requests for veggie-centric recipes to feed a crowd. In fact, per the New York Times, 40% of Americans are now looking to eat more plant based recipes. And what better to please a crowd than Sloppy Joes? These vegan Sloppy Joes have a zingy lentil filling that tastes just as good as the meaty version. Put it on a toasted bun with some bread and butter pickles, and WOW! You’re going to love this one (promise). Ready to get cooking?

Vegan Sloppy Joes

What’s in these vegan Sloppy Joes?

These vegan Sloppy Joes are full of whole food plant based (WFPB) ingredients. Lentils form the base, and they’re covered in a gooey sauce with savory spices! Here’s what they’ve got:

  • Onion, garlic, and green pepper bring big flavor
  • Brown or green lentils are the base: they provide texture and lots of plant based protein
  • Olive oil & vegetable broth for sauteing and simmering
  • Organic ketchup: look for organic and read the label to find a ketchup with as few ingredients as possible!
  • Vegan Worcestershire sauce: It can be found at your local grocery store or online! If you don’t eat 100% vegan, you can use regular (it has a small amount of anchovies).
  • Spices: mustard powder, onion powder and chili powder round it out!
Sloppy Joe lentil filling

The basic method: how to make vegan Sloppy Joes

These vegan Sloppy Joes are very easy to make! They do take about 50 minutes total, but most of that is hands off. So, you’ll have to plan ahead on this one. Leftovers save well, so if you don’t have time on a weeknight, meal prep a batch and have it in the fridge. It tastes just as good days later! Here are the basic steps for this recipe:

  • Prep the veggies: Dice the onion, garlic and green pepper. Because what good Sloppy Joes recipe doesn’t have green pepper?
  • Saute: Saute the veggies for 5 minutes.
  • Simmer: Add the rest of the ingredients and simmer for 30 to 35 minutes until a thick sauce forms and the lentils are tender.
  • Stir in ketchup and serve. You’ll stir in one last hit of ketchup to intensify the flavor.
Plant based sloppy Joes

Why lentils? A note on plant based meats

Many vegan Sloppy Joes recipes use plant based meat versions of ground beef. Here’s the thing: Alex and I aren’t so into plant based meat substitutes (like veggie crumbles or Impossible Burger). They’re all the rage these days, but guess what? They’re also processed food.

According to Dr. David Katz in Heated, plant based meats are a step up from eating processed meats, but a step down from whole foods. So if you’re looking to eat lots of plants for your health: start with actual veggies! That’s why we’ve used lentils as the filling in these Sloppy Joes.

Make it in advance, or use our quicker version!

If you want to make it on a weeknight but don’t have 50 minutes, we get it! We usually don’t either. Here’s what we would do:

  • Meal prep in advance. Make it the night before or on the weekend. Leftovers save well! Just refrigerate them until serving, and reheat in a saucepan. Add an extra squeeze of ketchup if it seems dry.
  • Use our quicker version. Try our Two-Bean Sloppy Joes: they take just 20 minutes! We like the flavor and texture of these a little better, but the bean version is nice for a quick fix.
Plant based dinner ideas

Everyone loves them…including kids!

These vegan Sloppy Joes are a nice plant-based meal for people who are on the fence about veggies. They’re crowd pleasing and have a cozy, comforting vibe. They’re also a great vegan recipe for kids! Our son Larson loved them. Of course, they do get a little sloppy: so beware!

More healthy plant based dinner recipes

Looking for more healthy plant based dinner recipes? That’s our forte around here. Here are some you might enjoy:

  • Minestrone Soup Minestrone soup is a colorful Italian soup full of hearty vegetables and pasta! This recipe is an easy plant based dinner or lunch recipe.
  • Easy Sheet Pan Dinner This easy sheet pan dinner is filled with healthy vegetables and fresh flavor! Throw it all in the oven while you cook rice or quinoa. Dinnertime win!
  • Easy Chickpea Curry The ultimate healthy and easy weeknight dinner! It’s done in 20 minutes, totally plant based, and full of flavor.

This vegan Sloppy Joes recipe is…

Vegetarian, vegan, plant-based, and dairy-free. For gluten-free, use gluten-free buns.

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Vegan sloppy joes

Vegan Sloppy Joes (That Everyone Loves!)


1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings

Description

This vegan Sloppy Joes recipe has a tangy lentil filling that’s full of flavor and nutrients! It’s a plant based dinner everyone will love.


Ingredients

  • 1/2 green bell pepper (about 3/4 cup diced)
  • 1 medium onion (about 1 cup diced)
  • 4 garlic cloves
  • 2 tablespoons olive oil
  • 2 cups brown or green lentils
  • 1 quart vegetable broth
  • 1 1/2 cups organic ketchup, divided*
  • 2 tablespoons vegan Worcestershire sauce
  • 1 teaspoon each mustard powder, onion powder, chili powder, and kosher salt
  • Hot sauce, to taste
  • Pickled onions, to serve
  • Bread and butter pickles, to serve
  • 8 whole wheat buns (make sure they are vegan, use gluten-free as desired)

Instructions

  1. Dice the bell pepper. Dice the onion. Mince the garlic.
  2. In a large saucepan, heat the olive oil over medium high heat. Add the bell pepper and onion and cook 5 minutes until the onions are translucent. Add the garlic and cook for 1 minute.
  3. Add the lentils, vegetable broth, 1 cup ketchup, Worcestershire sauce, mustard powder, onion powder, chili powder, and kosher salt. Simmer uncovered for 30 to 35 minutes until most of the liquid is cooked out and the lentils are tender.
  4. Stir in another 1/2 cup ketchup. Remove from the heat and serve on a bun with pickled onions and pickles. (If desired, toast the buns prior to serving.) Make ahead: Leftovers save well for 3 to 4 days. Make in advance, refrigerate and then reheat in a saucepan. Add an extra squeeze of ketchup if it seems dry.

Notes

*Look for organic ketchup and read the label to make sure it has as few ingredients as possible. 

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Vegan

Keywords: Vegan Sloppy Joes

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Creamy Curried Cauliflower Lentil Soup (1 Pot!)

This soup is our last recipe of 2019! We couldn’t think of a better final dish to share than a comforting, warm hug in the form of creamy soup in the midst of winter.
This 1-pot soup is a blend of red lentils, ginger, spices, carrots, and caulifl…

Creamy Curried Cauliflower Lentil Soup (1 Pot!)

This soup is our last recipe of 2019! We couldn’t think of a better final dish to share than a comforting, warm hug in the form of creamy soup in the midst of winter.

This 1-pot soup is a blend of red lentils, ginger, spices, carrots, and cauliflower, making it full of fiber and plant-based protein and big on flavor. Let us show you how it’s done!

This soup starts with sautéing onion, garlic, ginger, and carrot.

Creamy Curried Cauliflower Lentil Soup (1 Pot!) from Minimalist Baker →

Lentils with Creamy Mushroom Gravy

Ever since I added coconut milk to my ramen broth, I haven’t been able to stop adding coconut milk to all of my savory saucy and brothy dishes. The creaminess of the coconut milk is unmatched, and pairs particularly well with the flavor of mushrooms. So I did it again this week with these Lentils […]

The post Lentils with Creamy Mushroom Gravy appeared first on Budget Bytes.

Ever since I added coconut milk to my ramen broth, I haven’t been able to stop adding coconut milk to all of my savory saucy and brothy dishes. The creaminess of the coconut milk is unmatched, and pairs particularly well with the flavor of mushrooms. So I did it again this week with these Lentils with Creamy Mushroom Gravy, which make a great easy weeknight dinner that you can eat almost like a stew with some crusty bread for dipping, or spoon it over a big bowl of mashed potatoes or rice. It’s hearty, creamy, and just right for cold winter nights!

Lentils with Creamy Mushroom Gravy

Overhead view of a bowl full of Lentils with Creamy Mushroom Gravy served over mashed potatoes, with a black spoon.

Garnished with chopped parsley, for color.

What Kind of Lentils Should I Use?

I suggest using brown lentils for this recipe, which are quick cooking (only requiring 20 minutes of simmering) and hold their shape. These lentils look kind of greenish-brown when dry, so if you’re unsure if you have the right kind of lentil, check the cooking instructions on the package. If they say to simmer for about 20 minutes, you’ve got the right kind of lentil. 

Red or yellow lentils will break down and create more of a split pea soup textured dish, so I don’t suggest using them for this recipe.

What Kind of Mushrooms Should I use?

I used baby bella mushrooms, because they’ve been available for a great price at Aldi lately, but white button mushrooms will work perfectly well and are often less expensive.

Meal Prep It!

These Lentils with Creamy Mushroom Gravy make a great winter meal prep. They hold up perfectly in the refrigerator (for about four days) and also freeze well. You could freeze them right in the same container as your mashed potatoes or rice!

How to Serve Lentils with Creamy Mushroom Gravy

As mentioned in the introduction, you can serve these creamy lentils as is with some bread for dipping, or spoon them over a bowl of mashed potatoes, rice, or even pasta!

Lentils with Creamy Mushroom gravy in the skillet being scooped with a wooden spoon

 

Lentils with Creamy Mushroom Gravy

These Lentils with Creamy Mushroom Gravy are an easy, hearty, and comforting vegan weeknight dinner, perfect for cold winter nights.

  • 2 cloves garlic ($0.16)
  • 8 oz. mushrooms ($1.69)
  • 2 Tbsp olive oil ($0.32)
  • 1 cup brown lentils ($0.50)
  • 1/2 tsp dried thyme ($0.05)
  • 3/4 tsp rubbed sage ($0.07)
  • Freshly cracked black pepper ($0.03)
  • 2 cups vegetable broth ($0.26)
  • 1 13.5 oz. can coconut milk ($1.99)
  • salt to taste (about 1/2 tsp) ($0.02)
  1. Mince the garlic and slice the mushrooms. Add the olive oil and garlic to a large skillet and sauté for about one minute. Add the sliced mushrooms and continue to sauté until the mushrooms have released all their moisture and begin to brown.

  2. Add the lentils, sage, thyme, freshly cracked pepper, and vegetable broth to the skillet with the mushrooms. Stir to combine. Place a lid on the skillet, let the broth come up to a boil, then turn the heat down to medium-low. Let the lentils simmer for 20 minutes (with lid), stirring occasionally.

  3. After simmering for 20 minutes, the lentils should be tender and most of the broth absorbed. Add the coconut milk, stir to combine, turn the heat back up to medium, and let the lentils simmer for about five more minutes (without lid), or until the mixture in the skillet has thickened to a gravy.

  4. Once the mixture has thickened, turn the heat off. Taste the mixture and add salt to your liking. I added about 1/2 tsp. The salt will help the herbal flavors pop and reduce the sweetness of the coconut milk.

  5. Serve hot with crusty bread for dipping or over mashed potatoes, rice, or pasta.

Scroll down for the step by step photos!

A bowl of Lentils with Creamy Mushroom Gravy over mashed potatoes, a bite being lifted by a black spoon.

Shown with Olive Oil Mashed Potatoes and garnished with parsley for color.

 

How to Make Lentils with Creamy Mushroom Gravy – Step by Step Photos

Mushrooms being sliced on a green cutting board

Start by mincing two cloves of garlic and slicing 8 oz. mushrooms.

Mushrooms added to a skillet with sautéed garlic

Add the minced garlic to a large skillet with 2 Tbsp olive oil. Sauté the garlic for about one minute, then add the sliced mushrooms. 

Sautéed and browned mushrooms in the skillet

Continue to sauté the mushrooms until all of their moisture evaporates and the mushrooms begin to brown.

Lentils, herbs, and broth added to mushrooms in the skillet

Add 1 cup brown lentils, ½ tsp dried thyme, ¾ tsp rubbed sage, some freshly cracked black pepper, and 2 cups vegetable broth to the skillet. Stir to combine, then place a lid on the skillet and allow the broth to come up to a boil. Once boiling, turn the heat down to medium-low and let the lentils simmer for 20 minutes (with lid), stirring occasionally.

Coconut milk being poured into the skillet full of lentils

After simmering for 20 minutes, the lentils should be tender and most of the broth absorbed. Add a 13.5 oz. can coconut milk and stir to combine. Turn the heat up to medium and let the mixture simmer for about five more minutes.

Simmered lentils in creamy mushroom gravy

The mixture will thicken a bit more as it simmers and form a rich gravy. Once it has thickened slightly, turn off the heat. Give the lentils a taste and season with salt to your liking. I added about ½ tsp. Adding enough salt will help the flavors of the herbs pop and it will reduce the sweetness of the coconut milk.

Finished lentils with creamy mushroom gravy garnished with parsley in the skillet

You can serve the creamy mushroom lentils as-is with some bread for dipping…

Overhead view of a bowl of mashed potatoes topped with lentils in a creamy mushroom gravy

Or spoon them over something starchy, like a big bowl of mashed potatoes, rice, or pasta! 🤤

The post Lentils with Creamy Mushroom Gravy appeared first on Budget Bytes.