Why Mushroom Lentil Recipe Holds a Special Place Beyond Just a Favorite Dish!

This Garlic Mushroom and Lentils Recipe is packed with flavor, protein, and wholesome ingredients — perfect for both vegan and vegetarian diets. It’s an easy one-pan dish that’s great for weeknight dinners, meal prep, or anyone wanting a healthy comfort food option. Sautéed garlic mushrooms combined with earthy lentils make a satisfying, nutrient-rich meal you’ll love. Whether you’re new to vegan cooking or a seasoned plant-based eater, this recipe is simple, quick, and incredibly tasty.

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INGREDIENTS:
½ Cup Green lentils
1 & ½ Tbsp cooking oil
500gm Sliced Whole cremini mushroom
½ Cup of chopped white onions
2 Cloves of finely chopped garlic
¼ Cup of chopped Sun dried tomatoes
½ Tsp Smoked paprika
1 Tsp dried Oregano
1 Tsp dried thyme
250gm of chopped spinach
Salt to taste
Black pepper

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METHOD:
1. Fill a medium saucepan two-thirds full with water and bring it to a boil over high heat. Add the lentils and reduce the heat to medium-low. Simmer the lentils for 12 to 15 minutes, until they are tender but not mushy. Drain the lentils and set them aside to cool completely.
2. In a Pan add 1 Tbsp cooking oil and stir in Mushroom. Season it with salt and black pepper.Cook for 5 minutes until mushrooms release their moisture and start to brown.then Transfer it to a plate and set aside
3. In the same pan add remaining cooking oil. Add onions and garlic, let it cook until it becomes fragrant. Add sun dried tomatoes along with all the spices. Let the spice cook for a min.
4. Add the spinach and Let it cook until spinach is wilted.Stir in cooked mushroom and lentils. Season with salt and black pepper.

TIPS:

1. Umami Boosters: Add a splash of soy sauce, tamari, or balsamic vinegar while cooking mushrooms to deepen the savory flavor and enhance the lentils.
2. Let Lentils Rest: After cooking, let the lentils sit covered for 5–10 minutes. This helps them absorb flavors and improves texture.

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