Blog Meal Plan Lentils with Mushrooms Lentils with Mushrooms

Lentils with Mushrooms

35 min Vegan (Plant diet) Lunch Dairy freeGluten freeHigh proteinLactose free

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.


  • Parsley - 5 g (1 tbsp)
  • Olive oil - 5 ml (1 tsp)
  • Olives - 50 g
  • Onion - 50 g (0.5 whole)
  • Mushroom - 150 g
  • Carrot - 50 g (0.5 whole)
  • Green lentils - 100 g (0.5 cup)
  • Salt and black pepper - 0.3 g (1 pinch)

How to make:

  1. Soak lentils for 20 minutes, rinse and boil for about 20 minutes. If there is any excess of water by the time the lentils are ready, drain it off
  2. Peel and finely chop onion. Wash, peel and grate carrot on a coarse grater. Wash mushrooms and cut into slices
  3. In a frying pan, greased with oil, sauté onion, carrot, and mushrooms for about 5-7 minutes. Add boiled lentils to the pan
  4. Season with salt and pepper to taste. Mix with vegetables, sprinkle with greens and chopped olives when serving

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