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Mushroom creamy lentils are my ultimate comfort meal. I often whip this up when fall rolls around and I'm craving something to warm both body and soul. The mix of tender lentils with golden mushrooms and smooth puree creates a truly delightful vegetarian indulgence. It's basically a comforting hug on a plate.
A Heartwarming Dish
This dish has become my go-to on evenings when I need comfort without feeling guilty afterward. The lentils give me all the energy I need, the mushrooms add that rich flavor, and the homemade puree brings that special touch that makes all the difference. In just 45 minutes, I've got a complete meal that makes everyone smile, even those who usually turn their nose up at vegetarian dishes.
Shopping List
- Lentilles: 120g of tiny green Puy lentils, my small treat
- Champignons: 70g of firm button mushrooms
- Oignon: A nice yellow onion from my local farmer
- Ail: One fragrant, plump clove
- Sauce soja: 2 tablespoons of organic Japanese sauce
- Vinaigre balsamique: My hidden trick, 1 tablespoon
- Vin blanc: A small glass from my cooking stash
- Bouillon maison: 40cl that I keep frozen
- Crème: My small amount of organic full-fat cream
- Mes aromates: Fresh thyme and garden parsley
- Fécule: Half a spoon to thicken
- Pommes de terre: 500g of bintje for the ideal puree
Path To Flavor Heaven
- Starting with lentils
- I wash my lentils in cool water and let them soak for fifteen minutes while getting everything else ready.
- The soothing puree
- I steam my potatoes for a more flavorful mash. A bit of butter, some cream, and my puree is good to go.
- The aromatic base
- In my pot I gently sweat the onion and garlic. I add my drained lentils and let the aromas build up.
- Blending flavors
- I throw in sliced mushrooms then all my favorite liquids – soy sauce, balsamic vinegar, my tasty stock. A splash of cream, my herbs, and I let it simmer for 20 minutes, keeping an eye on it.
- Finishing touch
- I thicken my sauce with starch mixed in a bit of broth. One last dash of cream and my lentils are ready to please everyone.
My Winning Tips
I love adding crunchy little pickles at the end for some zing. The key is to taste the lentils often during cooking – they should stay slightly firm to the bite. For serving, I make a nice nest of puree and pour my creamy lentils in the middle with a sprinkle of fresh parsley on top.
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Saving For Tomorrow
I usually save leftovers for the next day in an airtight container in the fridge. To warm them up, I put them in a small pot over low heat with a splash of broth or cream. It's almost tastier the next day when the flavors have had more time to develop.
Frequently Asked Questions
- → Can I swap for different lentils?
- Sure! Red lentils cook quicker, and black beluga lentils work perfectly too.
- → How do I make the sauce richer?
- Stir in more cream at the end. Cornstarch also thickens it naturally.
- → Can I make this ahead of time?
- Absolutely! It reheats well — just add some broth or cream before serving to keep it creamy.
- → Is white wine a must?
- Not at all! It's optional and adds extra flavor, but the dish is tasty without it.
- → Can this dish be frozen?
- The lentils freeze great. Make the mash fresh when serving for the best texture.