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Creamy lentils, mushroom & mushroom
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Steph Horner
By Steph Horner

Creamy lentils, mushroom & mushroom

1 step
Updated at: Thu, 17 Aug 2023 10:00:56 GMT

Nutrition balance score

Great
Glycemic Index
34
Low
Glycemic Load
16
Moderate

Nutrition per serving

Calories300.3 kcal (15%)
Total Fat6.5 g (9%)
Carbs45.8 g (18%)
Sugars8.7 g (10%)
Protein19.5 g (39%)
Sodium622.8 mg (31%)
Fiber19.6 g (70%)
% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

olive oil 1 onion, finely diced 3 garlic cloves, finely diced 2 carrots, finely diced 2 celery stalks, finely diced 200g cherry tomatoes, quartered tablespoons apple cider vinegar 200g dried green lentils 1 vegetable stock cube 600ml boiling water 1 tablespoon dried thyme 6 large Portobello mushrooms, sliced 250g chestnut mushrooms, halved or quartered, depending on size 3 tablespoons Dijon mustard 5 heaped tablespoons plain 2 large handfuls of spinach (about 100g) salt and pepper TO SERVE large handful of parsley, chopped crusty sourdough bread or toast (optional)
olive oil
olive oil 1 onion, finely diced 3 garlic cloves, finely diced 2 carrots, finely diced 2 celery stalks, finely diced 200g cherry tomatoes, quartered tablespoons apple cider vinegar 200g dried green lentils 1 vegetable stock cube 600ml boiling water 1 tablespoon dried thyme 6 large Portobello mushrooms, sliced 250g chestnut mushrooms, halved or quartered, depending on size 3 tablespoons Dijon mustard 5 heaped tablespoons plain 2 large handfuls of spinach (about 100g) salt and pepper TO SERVE large handful of parsley, chopped crusty sourdough bread or toast (optional)
1onion
olive oil 1 onion, finely diced 3 garlic cloves, finely diced 2 carrots, finely diced 2 celery stalks, finely diced 200g cherry tomatoes, quartered tablespoons apple cider vinegar 200g dried green lentils 1 vegetable stock cube 600ml boiling water 1 tablespoon dried thyme 6 large Portobello mushrooms, sliced 250g chestnut mushrooms, halved or quartered, depending on size 3 tablespoons Dijon mustard 5 heaped tablespoons plain 2 large handfuls of spinach (about 100g) salt and pepper TO SERVE large handful of parsley, chopped crusty sourdough bread or toast (optional)
3garlic cloves
olive oil 1 onion, finely diced 3 garlic cloves, finely diced 2 carrots, finely diced 2 celery stalks, finely diced 200g cherry tomatoes, quartered tablespoons apple cider vinegar 200g dried green lentils 1 vegetable stock cube 600ml boiling water 1 tablespoon dried thyme 6 large Portobello mushrooms, sliced 250g chestnut mushrooms, halved or quartered, depending on size 3 tablespoons Dijon mustard 5 heaped tablespoons plain 2 large handfuls of spinach (about 100g) salt and pepper TO SERVE large handful of parsley, chopped crusty sourdough bread or toast (optional)
2carrots
olive oil 1 onion, finely diced 3 garlic cloves, finely diced 2 carrots, finely diced 2 celery stalks, finely diced 200g cherry tomatoes, quartered tablespoons apple cider vinegar 200g dried green lentils 1 vegetable stock cube 600ml boiling water 1 tablespoon dried thyme 6 large Portobello mushrooms, sliced 250g chestnut mushrooms, halved or quartered, depending on size 3 tablespoons Dijon mustard 5 heaped tablespoons plain 2 large handfuls of spinach (about 100g) salt and pepper TO SERVE large handful of parsley, chopped crusty sourdough bread or toast (optional)
2celery stalks
olive oil 1 onion, finely diced 3 garlic cloves, finely diced 2 carrots, finely diced 2 celery stalks, finely diced 200g cherry tomatoes, quartered tablespoons apple cider vinegar 200g dried green lentils 1 vegetable stock cube 600ml boiling water 1 tablespoon dried thyme 6 large Portobello mushrooms, sliced 250g chestnut mushrooms, halved or quartered, depending on size 3 tablespoons Dijon mustard 5 heaped tablespoons plain 2 large handfuls of spinach (about 100g) salt and pepper TO SERVE large handful of parsley, chopped crusty sourdough bread or toast (optional)
200gcherry tomatoes
olive oil 1 onion, finely diced 3 garlic cloves, finely diced 2 carrots, finely diced 2 celery stalks, finely diced 200g cherry tomatoes, quartered tablespoons apple cider vinegar 200g dried green lentils 1 vegetable stock cube 600ml boiling water 1 tablespoon dried thyme 6 large Portobello mushrooms, sliced 250g chestnut mushrooms, halved or quartered, depending on size 3 tablespoons Dijon mustard 5 heaped tablespoons plain 2 large handfuls of spinach (about 100g) salt and pepper TO SERVE large handful of parsley, chopped crusty sourdough bread or toast (optional)
apple cider vinegar
olive oil 1 onion, finely diced 3 garlic cloves, finely diced 2 carrots, finely diced 2 celery stalks, finely diced 200g cherry tomatoes, quartered tablespoons apple cider vinegar 200g dried green lentils 1 vegetable stock cube 600ml boiling water 1 tablespoon dried thyme 6 large Portobello mushrooms, sliced 250g chestnut mushrooms, halved or quartered, depending on size 3 tablespoons Dijon mustard 5 heaped tablespoons plain 2 large handfuls of spinach (about 100g) salt and pepper TO SERVE large handful of parsley, chopped crusty sourdough bread or toast (optional)
200gdried green lentils
olive oil 1 onion, finely diced 3 garlic cloves, finely diced 2 carrots, finely diced 2 celery stalks, finely diced 200g cherry tomatoes, quartered tablespoons apple cider vinegar 200g dried green lentils 1 vegetable stock cube 600ml boiling water 1 tablespoon dried thyme 6 large Portobello mushrooms, sliced 250g chestnut mushrooms, halved or quartered, depending on size 3 tablespoons Dijon mustard 5 heaped tablespoons plain 2 large handfuls of spinach (about 100g) salt and pepper TO SERVE large handful of parsley, chopped crusty sourdough bread or toast (optional)
1vegetable stock cube
olive oil 1 onion, finely diced 3 garlic cloves, finely diced 2 carrots, finely diced 2 celery stalks, finely diced 200g cherry tomatoes, quartered tablespoons apple cider vinegar 200g dried green lentils 1 vegetable stock cube 600ml boiling water 1 tablespoon dried thyme 6 large Portobello mushrooms, sliced 250g chestnut mushrooms, halved or quartered, depending on size 3 tablespoons Dijon mustard 5 heaped tablespoons plain 2 large handfuls of spinach (about 100g) salt and pepper TO SERVE large handful of parsley, chopped crusty sourdough bread or toast (optional)
600mlwater
olive oil 1 onion, finely diced 3 garlic cloves, finely diced 2 carrots, finely diced 2 celery stalks, finely diced 200g cherry tomatoes, quartered tablespoons apple cider vinegar 200g dried green lentils 1 vegetable stock cube 600ml boiling water 1 tablespoon dried thyme 6 large Portobello mushrooms, sliced 250g chestnut mushrooms, halved or quartered, depending on size 3 tablespoons Dijon mustard 5 heaped tablespoons plain 2 large handfuls of spinach (about 100g) salt and pepper TO SERVE large handful of parsley, chopped crusty sourdough bread or toast (optional)
1 tablespoondried thyme
olive oil 1 onion, finely diced 3 garlic cloves, finely diced 2 carrots, finely diced 2 celery stalks, finely diced 200g cherry tomatoes, quartered tablespoons apple cider vinegar 200g dried green lentils 1 vegetable stock cube 600ml boiling water 1 tablespoon dried thyme 6 large Portobello mushrooms, sliced 250g chestnut mushrooms, halved or quartered, depending on size 3 tablespoons Dijon mustard 5 heaped tablespoons plain 2 large handfuls of spinach (about 100g) salt and pepper TO SERVE large handful of parsley, chopped crusty sourdough bread or toast (optional)
6portobello mushrooms
olive oil 1 onion, finely diced 3 garlic cloves, finely diced 2 carrots, finely diced 2 celery stalks, finely diced 200g cherry tomatoes, quartered tablespoons apple cider vinegar 200g dried green lentils 1 vegetable stock cube 600ml boiling water 1 tablespoon dried thyme 6 large Portobello mushrooms, sliced 250g chestnut mushrooms, halved or quartered, depending on size 3 tablespoons Dijon mustard 5 heaped tablespoons plain 2 large handfuls of spinach (about 100g) salt and pepper TO SERVE large handful of parsley, chopped crusty sourdough bread or toast (optional)
250gchestnut mushrooms
olive oil 1 onion, finely diced 3 garlic cloves, finely diced 2 carrots, finely diced 2 celery stalks, finely diced 200g cherry tomatoes, quartered tablespoons apple cider vinegar 200g dried green lentils 1 vegetable stock cube 600ml boiling water 1 tablespoon dried thyme 6 large Portobello mushrooms, sliced 250g chestnut mushrooms, halved or quartered, depending on size 3 tablespoons Dijon mustard 5 heaped tablespoons plain 2 large handfuls of spinach (about 100g) salt and pepper TO SERVE large handful of parsley, chopped crusty sourdough bread or toast (optional)
3 tablespoonsdijon mustard
olive oil 1 onion, finely diced 3 garlic cloves, finely diced 2 carrots, finely diced 2 celery stalks, finely diced 200g cherry tomatoes, quartered tablespoons apple cider vinegar 200g dried green lentils 1 vegetable stock cube 600ml boiling water 1 tablespoon dried thyme 6 large Portobello mushrooms, sliced 250g chestnut mushrooms, halved or quartered, depending on size 3 tablespoons Dijon mustard 5 heaped tablespoons plain 2 large handfuls of spinach (about 100g) salt and pepper TO SERVE large handful of parsley, chopped crusty sourdough bread or toast (optional)
2 handfulsspinach
olive oil 1 onion, finely diced 3 garlic cloves, finely diced 2 carrots, finely diced 2 celery stalks, finely diced 200g cherry tomatoes, quartered tablespoons apple cider vinegar 200g dried green lentils 1 vegetable stock cube 600ml boiling water 1 tablespoon dried thyme 6 large Portobello mushrooms, sliced 250g chestnut mushrooms, halved or quartered, depending on size 3 tablespoons Dijon mustard 5 heaped tablespoons plain 2 large handfuls of spinach (about 100g) salt and pepper TO SERVE large handful of parsley, chopped crusty sourdough bread or toast (optional)
salt
olive oil 1 onion, finely diced 3 garlic cloves, finely diced 2 carrots, finely diced 2 celery stalks, finely diced 200g cherry tomatoes, quartered tablespoons apple cider vinegar 200g dried green lentils 1 vegetable stock cube 600ml boiling water 1 tablespoon dried thyme 6 large Portobello mushrooms, sliced 250g chestnut mushrooms, halved or quartered, depending on size 3 tablespoons Dijon mustard 5 heaped tablespoons plain 2 large handfuls of spinach (about 100g) salt and pepper TO SERVE large handful of parsley, chopped crusty sourdough bread or toast (optional)
pepper
olive oil 1 onion, finely diced 3 garlic cloves, finely diced 2 carrots, finely diced 2 celery stalks, finely diced 200g cherry tomatoes, quartered tablespoons apple cider vinegar 200g dried green lentils 1 vegetable stock cube 600ml boiling water 1 tablespoon dried thyme 6 large Portobello mushrooms, sliced 250g chestnut mushrooms, halved or quartered, depending on size 3 tablespoons Dijon mustard 5 heaped tablespoons plain 2 large handfuls of spinach (about 100g) salt and pepper TO SERVE large handful of parsley, chopped crusty sourdough bread or toast (optional)
parsley
olive oil 1 onion, finely diced 3 garlic cloves, finely diced 2 carrots, finely diced 2 celery stalks, finely diced 200g cherry tomatoes, quartered tablespoons apple cider vinegar 200g dried green lentils 1 vegetable stock cube 600ml boiling water 1 tablespoon dried thyme 6 large Portobello mushrooms, sliced 250g chestnut mushrooms, halved or quartered, depending on size 3 tablespoons Dijon mustard 5 heaped tablespoons plain 2 large handfuls of spinach (about 100g) salt and pepper TO SERVE large handful of parsley, chopped crusty sourdough bread or toast (optional)
sourdough bread
or toast, optional

Instructions

Step 1
1. Place a large saucepan over a medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic, carrots, celery and a good sprinkling of salt. Stir and cook for 5-10 minutes, until they have softened. 2. Add the cherry tomatoes to the pan, along with the apple cider vinegar then stir the lentils into the pan and let them cook for 1 minute or so. Dissolve the stock cube in the boiling water then pour into the pan and stir everything together. 3. Let the lentils cook over a low heat for about 25-35 minutes, until they're soft and ready to eat. Keep an eye on them in case they dry out and top up with water if necessary. 4. Place a large frying pan over a medium-high heat and add a good drizzle of olive oil, the thyme and a pinch of salt. Add the mushrooms and cook for 5-10 minutes, until tender. Once they're cooked, stir in 2 tablespoons of the mustard and 2 tablespoons of the yoghurt. 5. Add the spinach to the pan of lentils, stir and leave it to wilt, then stir in the remaining yoghurt and mustard. 6. To serve, spoon the lentils into each serving bowl, top with the mushrooms and a sprinkling of parsley and lots of pepper. I like to add a crusty piece of sourdough toast on the side.

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