Lentils with Mushrooms and Garlic recipe

Lentils with Mushrooms and Garlic recipe
Serves 8
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Meal type Side Dish
Misc Serve Hot
Description This is a very versatile recipe because you can turn into thousands of more recipes simply by adding additional spices, seasoning, sauces, and other ingredients. Ideas: Asian flavorings for a Chinese or Thai stir-fry; taco seasoning for tacos or taco salads; Italian herbs and spices for pasta, salads, casseroles, lasagnas, etc., or add to soup or salad. Mix with BBQ sauce and make a "pulled plant" sandwich.
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Imperial | Metric | USA
  • 4 cups lentils (cooked - if using canned, rinse and drain them well)
  • ½ large sweet vidalia onion (sliced thinly)
  • 3 large portabella mushrooms (sliced into thin strips)
  • 3 cloves garlic (cut into thin round slices)
  • 2 tablespoons cooking fat (your choice - palm shortening recommended)
  • ¼ teaspoon black pepper (or to taste)


  • ½ teaspoon pink himalayan salt (or salt of choice - to taste)


Step 1

Cook lentils if not cooked; or set cooked lentils aside/drain canned ones

Step 2

Add cooking fat to nonstick frying pan; heat on medium. When fat is hot, carefully add in sliced onions, garlic, and mushrooms; saute until softened and cooked through. Season with salt and pepper as desired; stir well.

Step 3

When onions, garlic, and mushrooms are softened, add in cooked lentils and stir together. Heat for 5-6 minutes or until lentils are warmed and incorporated with other components.

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