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Lentils with Creamy Mushroom Gravy

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A hearty and comforting dish of tender lentils in a rich, creamy mushroom gravy. This plant-based meal is full of savory flavor and perfect for cozy, satisfying dinners.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Simmer
  • Cuisine: International
  • Diet: Vegetarian

Ingredients

  • 1 cup dry brown or green lentils
  • 2 1/2 cups water
  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 2 cups vegetable broth
  • 1/2 cup milk or plant-based milk
  • 1 teaspoon soy sauce
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (or to taste)
  • 1 tablespoon butter or plant-based butter

Instructions

  1. Rinse lentils and cook in water for 20–25 minutes until tender. Drain excess liquid and set aside.
  2. Heat olive oil in a skillet over medium heat. Add onion and sauté for 3–4 minutes until softened.
  3. Add garlic and mushrooms, cooking for 5–7 minutes until mushrooms are browned.
  4. Sprinkle flour over the mixture and cook for 1–2 minutes, stirring well.
  5. Gradually add vegetable broth while stirring to prevent lumps. Bring to a simmer.
  6. Stir in milk, soy sauce, thyme, salt, and pepper. Simmer for 5–7 minutes until thickened.
  7. Add cooked lentils and mix well. Cook for another 2–3 minutes.
  8. Stir in butter for extra richness and adjust seasoning.
  9. Serve warm over rice, mashed potatoes, or bread.

Notes

  • Use plant-based milk and butter for a fully vegan version.
  • Add spinach, kale, or vegetables like carrots and peas for extra nutrition.
  • Use coconut milk for a richer, slightly sweet flavor.
  • Thicken gravy by simmering longer or adding more flour or cornstarch.
  • Store in the refrigerator for up to 4 days or freeze for up to 2 months.

Nutrition