Creamy Tomato Mushroom Lentils
Highlighted under: Clean Inspiration
I absolutely love how this Creamy Tomato Mushroom Lentils dish combines the earthy flavors of lentils with the vibrant taste of tomatoes and mushrooms. Each bite feels both hearty and comforting, making it perfect for lunch or dinner. I take pride in creating meals that are not only delicious but also rich in nutrients, and this recipe delivers just that. It’s an easy-to-make dish that satisfies your hunger while offering a burst of flavors, and I can't wait to share it with you!
When I first created this Creamy Tomato Mushroom Lentils recipe, I wanted to capture the essence of comfort food without sacrificing health. The unique blend of tomatoes and mushrooms provides a perfect backdrop to the lentils, making it a well-rounded meal. I found that using canned tomatoes not only cut down on prep time but also infused the dish with rich flavor.
Another key tip I discovered is to sauté the mushrooms until they're golden brown before adding them into the dish. This step enhances their natural nuttiness and elevates the overall taste experience. Trust me, this simple addition makes all the difference!
Why You'll Love This Recipe
- Nutritious blend of lentils and vegetables
- Creamy texture that satisfies heartily
- Quick and easy to prepare, perfect for any night of the week
Understanding the Ingredients
The star of this Creamy Tomato Mushroom Lentils dish is undoubtedly the lentils. Packed with protein and fiber, they not only lend a hearty texture but also help in thickening the stew as they cook. I recommend using green or brown lentils for their ability to hold their shape, making the final dish more visually appealing and texture-rich. If you prefer, red lentils can be used, but they will break down more, resulting in a creamier consistency.
Mushrooms play a crucial role in adding umami flavors to the dish. I prefer using button or cremini mushrooms for their mild taste, but feel free to experiment with shiitake or portobello for a bolder flavor. Make sure to slice them evenly for consistent cooking - you want them to develop a golden brown color, enhancing their natural sweetness and depth.
Cooking Tips for Success
When sautéing the onions and garlic, watch for that perfect translucency before adding the mushrooms; it usually takes about 3-4 minutes on medium heat. This initial step builds the foundation of flavor, so don’t rush it! If you're in a hurry, you can use pre-chopped onions and jarred minced garlic, though fresh produces a better taste.
Don’t skip the simmering part after combining the lentils and tomatoes. Allow the flavors to meld together for at least 25 minutes — this patience is key! You will know the lentils are ready when they're tender but not mushy. Stir occasionally to prevent them from sticking to the bottom of the pot, and if the mixture looks too dry, add a splash of vegetable broth.
Ingredients
Ingredients
Main Ingredients
- 1 cup green or brown lentils, rinsed
- 2 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 cup mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1/2 cup heavy cream or coconut milk
Combine these ingredients for a wonderful dish!
Instructions
Instructions
Sauté the Aromatics
In a large pot, heat a splash of oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and continue sautéing for another minute.
Cook the Mushrooms
Stir in the sliced mushrooms, seasoning with a pinch of salt and pepper. Cook for about 5 minutes until they’re golden brown.
Combine Lentils and Tomatoes
Add the rinsed lentils, diced tomatoes, vegetable broth, dried basil, and oregano. Bring to a boil, then reduce the heat and let it simmer for 25 minutes until the lentils are tender.
Finish with Cream
Stir in the heavy cream or coconut milk, mixing well to combine. Adjust the seasoning to taste and let it simmer for another 2-3 minutes before serving.
Enjoy your delicious and creamy lentil dish!
Pro Tips
- For an extra depth of flavor, try adding a splash of balsamic vinegar before serving. It really brightens the dish!
Serving and Pairing Suggestions
This Creamy Tomato Mushroom Lentils dish is incredibly versatile. I love serving it over a bed of quinoa for added protein and a nutty flavor, but it also pairs wonderfully with rice or even a slice of crusty bread to soak up the delicious sauce. For extra freshness, consider topping with chopped parsley or a sprinkle of grated Parmesan cheese if you're not strictly vegan.
To elevate the dish further, a dollop of pesto or a drizzle of balsamic reduction can add a delicious contrast. Serve it with a side of sautéed spinach or a light salad to round out the meal and introduce a fresh element.
Storage and Reheating Tips
If you have leftovers, this dish stores well in the refrigerator for up to three days in an airtight container. For longer storage, consider freezing it; it freezes beautifully for up to a month. When you’re ready to enjoy it again, simply thaw overnight in the fridge before reheating. A gentle warm-up on the stove is ideal, and feel free to add a splash of broth to loosen the consistency.
Before reheating, take a moment to check the seasoning. Sometimes flavors mellow when refrigerated, so you might need a pinch of salt or a splash of vinegar to brighten it up. I find that a touch of fresh herbs right before serving can also enhance the aroma and elevate the dish to new heights.
Questions About Recipes
→ Can I use different types of lentils?
Yes, you can use red or black lentils, but cooking times may vary.
→ Is there a vegan option for this recipe?
Absolutely! Just replace the heavy cream with coconut milk or a vegan cream alternative.
→ How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. You can reheat in the microwave or on the stovetop.
→ Can I add more vegetables?
Definitely! Feel free to add spinach, kale, or bell peppers for extra nutrition and flavor.
Creamy Tomato Mushroom Lentils
I absolutely love how this Creamy Tomato Mushroom Lentils dish combines the earthy flavors of lentils with the vibrant taste of tomatoes and mushrooms. Each bite feels both hearty and comforting, making it perfect for lunch or dinner. I take pride in creating meals that are not only delicious but also rich in nutrients, and this recipe delivers just that. It’s an easy-to-make dish that satisfies your hunger while offering a burst of flavors, and I can't wait to share it with you!
Created by: Sybil Hawkes
Recipe Type: Clean Inspiration
Skill Level: Easy
Final Quantity: 4 servings
What You'll Need
Main Ingredients
- 1 cup green or brown lentils, rinsed
- 2 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 cup mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1/2 cup heavy cream or coconut milk
How-To Steps
In a large pot, heat a splash of oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and continue sautéing for another minute.
Stir in the sliced mushrooms, seasoning with a pinch of salt and pepper. Cook for about 5 minutes until they’re golden brown.
Add the rinsed lentils, diced tomatoes, vegetable broth, dried basil, and oregano. Bring to a boil, then reduce the heat and let it simmer for 25 minutes until the lentils are tender.
Stir in the heavy cream or coconut milk, mixing well to combine. Adjust the seasoning to taste and let it simmer for another 2-3 minutes before serving.
Extra Tips
- For an extra depth of flavor, try adding a splash of balsamic vinegar before serving. It really brightens the dish!
Nutritional Breakdown (Per Serving)
- Calories: 320 kcal
- Total Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 20mg
- Sodium: 450mg
- Total Carbohydrates: 40g
- Dietary Fiber: 12g
- Sugars: 6g
- Protein: 14g