I have had this huge bag of lentils in my pantry that I have been meaning to use. That is where this Green Lentils and Mushrooms dish came about. Lentils are so versatile. My most favorite lentil dish is my Lentil Sloppy Joes. A must try if you haven’t already! Green lentils have an earthy flavor that goes so well with the mushrooms. I added crispy shallots to add a sweetness to balance out the earthy flavors. It went very well! I also think spinach or kale could be a yummy addition to this.
This dish is vegan and gluten free. It’s also very budget friendly.
Green Lentils and Mushrooms
Green Lentils and Mushrooms
Ingredients
- 3 cups chopped mushrooms
- 2 cups water
- 1 cup green lentils
- 1 tsp dried thyme
- 1/2 tsp dried sage
- 4 shallots, sliced thin
- 1 T avocado oil
- 1 T gluten-free bread crumbs
- Sea salt to taste
Instructions
- In a large saucepan , mix the water, mushroom, lentils, thyme and sage. Mostly cover on low heat for about 30 minutes stirring occasionally. The water should cook off. Remove from heat. In a small saucepan , add the shallots oil. Cover for about 10 minutes or so and let brown. Stir often. Remove the cover. Add breadcrumbs to the onions and stir for another 2-3 minutes. Remove from heat and add to the large pan. Serve over a bed of rice or quinoa.
- This should last at least 5 days in the fridge. Enjoy!
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