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Creamy Mushroom Lentils

This morning I wanted to make something different yet still nutritious.  Having looked in the fridge, I had mushrooms and I knew I had lentils in the cupboard and frozen spinach in the freezer.  So this is how this recipe came about.

1 Red onion chopped

1 ½ punnets mushrooms quartered

3-4 cloves garlic crushed

1 Tablespoon Marigold stock powder

2 ½ cups water

1 cup green lentils

1 teaspoon herbs de provence

1 cup full fat coconut milk (I use Biona Organic tinned coconut milk)

½ cup Tamari sauce (or soy sauce)

Frozen spinach

In a large saucepan saute the onions in extra virgin olive oil until they are soft.  Add the mushrooms and garlic.  Then add the Tamari sauce and cook the mushroom mix in the tamari sauce for around 5 minutes.  The mushrooms will soak up some of the sauce.  Add the stock powder, water, lentils and herbs.  Simmer until the lentils are softened.  Add the coconut milk and frozen spinach.  Bring to the boil and serve.  We had it with mashed potatoes.

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