Creamy Tomato Mushroom Lentils

Name: Creamy Tomato Mushroom Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup green or brown lentils, rinsed; 2 tablespoons olive oil; 1 medium onion, diced; 2 garlic cloves, minced; 2 cups mushrooms, sliced; 1 can (14 oz) diced tomatoes; 1 cup coconut milk; 2 cups vegetable broth; Salt and pepper to taste; Fresh basil for garnish

Highlighted under: Simple Planning

I absolutely love this Creamy Tomato Mushroom Lentils recipe! It combines the earthiness of lentils with the rich flavors of fresh tomatoes and mushrooms. The creaminess comes from a touch of coconut milk, which not only enhances the texture but also adds a subtle sweetness. I often serve it over rice or with crusty bread, making it a comforting and filling meal. Plus, it's an excellent way to pack in nutrients while enjoying a delicious dish that everyone in the family will love.

Created by

Jemima Fox

Last updated on 2026-01-21T18:14:36.103Z

When I first tried this recipe, I was looking for a comforting meal that didn't take all day to prepare. The blend of lentils with fresh tomatoes and savory mushrooms struck me as the perfect combination, and the result exceeded my expectations! The use of coconut milk gives it that creamy texture without the heaviness of dairy.

One of the best tips I can share is to sauté the mushrooms until they're golden brown before adding the tomatoes. This technique really enhances their flavor and adds depth to the dish. Serve it warm, and you'll have a meal that feels like a warm hug!

        Why You'll Love This Recipe
        Hearty, protein-packed lentils bring satisfaction to your meal.
Creamy coconut milk smooths out flavors beautifully.
Rich tomato and mushroom combination creates an irresistible aroma.

      

The Importance of Lentils

Lentils are the star of this Creamy Tomato Mushroom Lentils dish, providing not just protein, but also essential nutrients like iron and folate. Their earthy flavor serves as a perfect foundation for the other ingredients. When cooked, they become tender and absorb the flavors of the broth and seasonings, creating a luscious base that complements the creamy richness and freshness of the tomatoes and mushrooms beautifully. Opting for green or brown lentils offers a firmer texture that holds up well during simmering, preventing mushiness.

If you happen to have red lentils on hand, feel free to substitute them, but be mindful that they cook faster and will yield a softer texture. I typically recommend a 15-minute cooking time for red lentils, which would still meld well with the creamy sauce.

Remember to rinse the lentils thoroughly before cooking to remove any debris or dust. This step ensures the final dish is smooth and pleasant to eat. Plus, unwashed lentils can sometimes lead to a gritty texture that detracts from the creamy and soupy nature of this wholesome recipe.

Mastering the Sauté Technique

Sautéing the onions and mushrooms is a critical step in developing the dish's overall flavor profile. Cooking the onions until they are soft and translucent indicates they have released their natural sweetness, allowing them to meld seamlessly with the savory mushrooms. Aim for around 5 to 7 minutes over medium heat. The mushrooms should be added afterward; you’ll want to cook them until they’re golden and reduced, which typically takes about 6 to 8 minutes. This not only enhances their flavor but also improves the dish's texture.

As you sauté the garlic, be cautious—garlic can burn quickly, turning bitter if heated for too long. Adding it just after the onions caramelize prevents this from happening, allowing its fragrant aromas to bloom without overpowering the dish. Stir continuously for about 1 minute until it becomes fragrant.

If you find that the mixture is sticking to the skillet, a splash of vegetable broth can help deglaze the pan, incorporating all those golden bits into the sauce and enhancing the umami experience in the final dish. This simple trick can elevate your cooking and ensure maximum flavor integration.

Ingredients

1 cup green or brown lentils, rinsed
2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
2 cups mushrooms, sliced
1 can (14 oz) diced tomatoes
1 cup coconut milk
2 cups vegetable broth
Salt and pepper to taste
Fresh basil for garnish

Instructions

Cook the Lentils

In a saucepan, combine lentils with vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until tender.

Sauté the Vegetables

In another large skillet, heat olive oil over medium heat. Add diced onion and sauté until soft, about 5 minutes. Stir in the garlic and mushrooms, cooking until mushrooms are golden.

Combine Ingredients

Add the diced tomatoes and coconut milk to the skillet. Stir well and let it simmer for 10 minutes.

Mix with Lentils

Once lentils are cooked, combine them with the tomato mushroom mixture. Season with salt and pepper to taste. Let it simmer for another 5 minutes.

Serve and Garnish

Serve hot, garnished with fresh basil. Enjoy it with rice or bread on the side for a complete meal!

Pro Tips

For added flavor, consider adding a splash of balsamic vinegar or a pinch of smoked paprika while cooking.

Make-Ahead and Storage

This Creamy Tomato Mushroom Lentils recipe is exceptionally suitable for meal prep. You can cook a larger batch and store it in an airtight container in the fridge for up to five days. The flavors actually deepen over time, creating an even heartier dish with each day that passes. Just be sure to allow it to cool to room temperature before sealing it to prevent condensation.

If you prefer to freeze it, I recommend portioning it into freezer-safe containers. It can be frozen for up to three months. When you’re ready to enjoy it, simply thaw overnight in the refrigerator and reheat on the stove over low heat, adding a splash of water or vegetable broth to maintain creaminess.

Leaving off the fresh basil until you're ready to serve is a great way to ensure it stays vibrant; you can easily add it just before serving. Not only does it add a burst of freshness, but this practice also enhances the dish's overall visual appeal.

Serving Suggestions and Variations

I love serving this dish over fluffy rice or alongside a hearty slice of crusty bread, as the creamy sauce is perfect for soaking up all those delectable flavors. If you're feeling adventurous, consider switching things up by using quinoa or millet for a gluten-free alternative, which will add a nutty flavor while complementing the lentils.

For an added kick, you can stir in a teaspoon of red pepper flakes along with the garlic to give a subtle heat that pairs wonderfully with the creaminess of the coconut milk. Alternatively, a splash of balsamic vinegar right before serving can brighten the entire dish, elevating the layers of flavor.

Feeling like experimenting with different vegetables? Tossing in some spinach or kale just before the lentils finish simmering not only boosts the nutrition profile but adds a lovely pop of color to the dish. The greens wilt quickly, maintaining vibrancy and enhancing the overall freshness of this satisfying meal.

Questions About Recipes

→ Can I use canned lentils?

Yes, you can use canned lentils for convenience. Just drain and rinse them before adding to the dish.

→ Is this recipe vegan?

Absolutely! All the ingredients are plant-based, making it a great option for vegans.

→ Can I make this dish ahead of time?

Yes, it keeps well in the refrigerator for up to 3 days and flavors deepen upon reheating.

→ What can I substitute for coconut milk?

You can use almond or cashew milk, but keep in mind that the flavor and creaminess will differ.