Green Lentils and Mushrooms

Prep Time 5 min Cook Time 35 min Serves 4 servings     adjust servings


  • 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


  1. 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.
  2. This should last at least 5 days in the fridge. Enjoy!


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