Green Lentils and Mushrooms Recipe

green lentils recipe

This green lentils recipe with mushrooms, onions and gooey cheesy cover on top is a delicious way to enjoy whole foods. Originally I prepared this recipe using brown rice elbow macaroni. And you could still do the same. But then I got thinking and realized it is very easy to make pasta tasty because it is pasta. Hello?! But how about giving green lentils a lift to eat more wholesome ingredients and make kids eat dinner too?!

green lentils recipe

Green lentils and mushrooms to the rescue! This recipe starts with dry green lentils, rinsed well. Available at any grocery store, even organic, for a ridiculous price like $2 for a lb. Whaaaaat?!

I prefer to use brown mushrooms in cooking because they are more flavourful than white. I believe they cost the same as white?! And you don’t have to buy them organic since they are kind of not sprayed and tests show are low on residues.

green lentils recipe

Onions go really well with mushrooms. And cheese. Think philly cheese steak. They add sweetness and texture.

Lentils are legumes that cook pretty quickly. Thus, this green lentils recipe is quick enough for a weeknight dinner. Although it takes about 50-60 minutes, 45 minutes of it is idle cooking time. Means you get to enjoy a creamsicle smoothie with your feet up watching lentils bubble away on the stove.

green lentils recipe

I had leftover Swiss cheese from the wine night on the weekend and it went perfect with green lentils and mushrooms. Another strong taste cheese like Gruyere would work. In essence, you can use any hard cheese of your choice. I recommend using your kids’ favourite cheese, you know why.

Looking for another delicious recipe with green lentils? Check out this green lentil curry.

green lentils recipe

Green Lentils and Mushrooms Recipe




1 large onion, finely chopped
2 tbsp coconut or avocado oil
1 lb brown mushrooms, sliced
1 1/2 cups cream of mushroom soup (or 12 oz store-bought organic like Pacific Foods)
2 1/2 cups water, boiling
1/2 tsp salt
1 1/2 cups green lentils, dry & rinsed
1 cup (4 oz) Swiss or Gruyere cheese, shredded


Preheat large skillet on low-medium heat and swirl oil to coat. Add onion and sauté for 5 minutes, stirring occasionally. Add mushrooms and sauté for another 7 minutes or until a bit browned, stirring a few times.
Add cream of mushroom soup, water, salt and mix. Add lentils and stir to combine. Bring to a boil, cover, reduce heat to low and cook for 35 minutes or until lentils are al dente.
Uncover and sprinkle with cheese. Place under broiler for 5 minutes or until cheese is bubbling. Serve hot.

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