This incredibly delicious lentil recipe is inspired by a timeless family tradition, passed down from my grandmother. It’s a hearty, protein-packed dish that’s perfect for lunch or dinner, and its rich flavor will satisfy both vegans and non-vegans alike. Featuring earthy mushrooms and a creamy, dairy-free sauce, this recipe is easy to make with simple ingredients you probably already have at home. It’s nutritious, flavorful, and an excellent meat alternative for a wholesome and satisfying meal.
Preparation Time:
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
Ingredients:
- 10oz | 300g | 1.5 cup raw lentils
- 3 cups | 700ml water
- 8oz | 250g mushrooms, sliced
- 1oz | 25g chives (or green onions, shallots, leeks, regular onion)
- 80ml | 1/3 cup dairy-free cream
- 1 tbsp thyme
- 2 tbsp nutritional yeast
- Salt and black pepper to taste
- Dairy-free butter (for greasing)
- Dairy-free cheese (optional for topping)
- Vegan parmesan cheese (optional)
Directions:
- Rinse lentils thoroughly with water.
- Add the lentils to a pot with 3 cups (700ml) of water and simmer until tender.
- While the lentils cook, slice the mushrooms and add them to a lightly oiled pan. Cook until browned.
- Chop the chives or your preferred onion substitute.
- Once the lentils are tender, transfer them to a large mixing bowl and let them cool for 5 minutes.
- Add the dairy-free cream to the lentils and blend until smooth.
- Add the cooked mushrooms to the lentils, followed by the thyme, nutritional yeast, salt, and black pepper. Mix well.
- Grease a baking dish with dairy-free butter and transfer the lentil mixture into it.
- Top with dairy-free cheese and vegan parmesan (optional).
- Bake in a preheated oven at 360°F (180°C) for 15 minutes or until the cheese is melted.
- Serve warm and enjoy!
Serving Suggestions:
- Serve with a side salad or roasted vegetables.
- Pair it with warm crusty bread for a complete meal.
- Serve over quinoa or rice for added texture.
Cooking Tips:
- Make sure the lentils are fully tender before blending.
- Adjust seasoning to taste; feel free to add garlic powder or smoked paprika for extra flavor.
- To save time, use canned lentils instead of raw ones, but reduce the cooking time.
Nutritional Benefits:
- High in plant-based protein.
- Rich in fiber, keeping you full and satisfied.
- Low in fat and contains heart-healthy nutrients.
- A great source of vitamins and minerals, especially iron, magnesium, and folate.
Dietary Information:
- Vegan: 100% plant-based.
- Gluten-Free: No gluten-containing ingredients.
- Dairy-Free: Suitable for those with lactose intolerance or dairy allergies.
- Nut-Free: No nuts used in this recipe.
Nutritional Facts (per serving):
- Calories: 220
- Protein: 12g
- Carbohydrates: 30g
- Fiber: 8g
- Fat: 6g
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or oven until warmed through.
- You can also freeze this dish for up to 2 months. Thaw overnight in the fridge before reheating.
Why You’ll Love This Recipe:
- It’s simple, wholesome, and made with easily accessible ingredients.
- Perfect for meal prep, it keeps well for several days.
- It’s packed with nutrients, making it both delicious and nourishing.
- The combination of creamy lentils and savory mushrooms makes it a comforting dish that everyone will enjoy.
Conclusion:
This lentil recipe, passed down from my grandmother, has all the flavors of a comforting, hearty meal while being entirely plant-based and nutritious. Whether you’re vegan or simply looking for a meat-free alternative, this recipe is packed with flavor and easy to prepare. Its wholesome ingredients make it perfect for lunch or dinner, providing a filling and satisfying meal. Try this recipe, and you’ll see why lentils have been a beloved staple for generations!
10 Frequently Asked Questions:
- Can I use canned lentils instead of raw lentils? Yes, you can use canned lentils to save time. Just reduce the cooking time since canned lentils are already cooked.
- Can I substitute the mushrooms with another vegetable? Absolutely! Try using zucchini, eggplant, or even bell peppers for a different twist.
- Can I make this recipe ahead of time? Yes, you can make the lentil mixture ahead of time and store it in the fridge until you’re ready to bake it.
- What can I use instead of dairy-free cream? You can substitute dairy-free cream with coconut cream or almond milk, depending on your preference.
- Can I add other spices to this recipe? Yes! Feel free to add garlic, smoked paprika, cumin, or even a pinch of cayenne pepper for extra flavor.
- How can I make this recipe gluten-free? This recipe is already gluten-free, as it doesn’t use any gluten-containing ingredients.
- Can I use regular cheese instead of dairy-free cheese? If you’re not vegan or dairy-free, you can use regular cheese as a substitute.
- How do I store leftovers? Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven before serving.
- Can I freeze this recipe? Yes, you can freeze the lentil mixture for up to 2 months. Thaw overnight in the fridge before reheating.
- What can I serve with this lentil dish? It pairs well with a side of salad, roasted vegetables, or grains like quinoa or rice.