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Wild Mushroom and Lentil Gravy - thick and creamy with heart healthy lentils - vegan and gluten free | thecookandhim.com

Wild Mushroom and Lentil Gravy

Prep: 10 mins | Cook: 20 mins | Total: 30 mins | Quantity: 4 - 6 servings

Ingredients

  • Small handful dried porcini mushrooms
  • Drizzle of olive oil
  • 1 red onion – peeled and finely diced
  • 3 cloves garlic – peeled and thinly sliced
  • 3 sprigs thyme – leaves only
  • 1 cup split red lentils
  • 3 large closed cup mushrooms – thinly sliced
  • Salt and pepper

Instructions

  1. In a small bowl put the dried mushrooms and just enough boiling water to cover them.  Leave to soak for 30 minutes
  2. In a medium saucepan heat a drizzle of olive oil then add the onion, garlic and thyme leaves and gently saute for a couple of minutes over a medium heat till they start to soften
  3. Add the lentils and 3 cups of cold water.  Bring to the boil, then lower the heat and simmer until the lentils are soft - around 10-15 minutes
  4. Add the sliced mushrooms, the soaked mushrooms and the mushroom liquid and simmer for another 10 minutes
  5. Blend using a hand held stick blender or in a blender jug, taste and season with salt and pepper
  6. Serve immediately or chill and store in the fridge for up to 5 days or freeze.  To reheat simply warm through in a saucepan, stirring from time to time

Recipe by The Cook & Him at https://thecookandhim.com/recipes/wild-mushroom-and-lentil-gravy/