Creamy Savory Lentils with Mushrooms and Garlic
Cozy one-pan red lentils cooked until creamy with deeply browned mushrooms and garlic. No cream or coconut milk needed -- the lentils create their own rich, velvety texture. A simple, comforting weeknight dinner.
Ingredients
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 3-4 cloves garlic, minced
- 8 oz mushrooms (cremini or white), sliced
- 1 cup red lentils, rinsed
- 2 1/2 cups vegetable broth (plus more as needed)
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp dried thyme or rosemary
- Optional: splash of lemon juice or apple cider vinegar at the end
- Optional garnish: chopped parsley or thyme
Instructions
- 1Saute the aromatics
Heat olive oil in a wide skillet over medium heat. Add onion and cook until soft and translucent (no browning).
- 2Brown the mushrooms
Add mushrooms and a pinch of salt. Let them cook down fully until golden and their moisture evaporates. Add garlic and thyme, stir just until fragrant.
- 3Simmer the lentils
Add rinsed lentils and vegetable broth. Bring to a gentle simmer. Lower heat and cook uncovered for 12-15 minutes, stirring occasionally, until lentils are soft.
- 4Blend for creaminess
Scoop about 1/2 to 3/4 cup of the lentils into a blender, blend until smooth, then stir back into the pan. This keeps it rustic, not soupy.
- 5Season and serve
Adjust salt and pepper. Add a small splash of lemon or vinegar if desired. Simmer 2-3 more minutes until thick and creamy. Garnish with fresh herbs.
