Ever since I added coconut milk to my ramen broth, I haven’t been able to stop adding coconut milk to all of my savory saucy and brothy dishes. The creaminess of the coconut milk is unmatched, and pairs particularly well with the flavor of mushrooms. So I did it again this week with these Lentils with Creamy Mushroom Gravy, which make a great easy weeknight dinner that you can eat almost like a stew with some crusty bread for dipping, or spoon it over a big bowl of mashed potatoes or rice. It’s hearty, creamy, and just right for cold winter nights!
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Garnished with chopped parsley, for color.
What Kind of Lentils Should I Use?
I suggest using brown lentils for this recipe, which are quick-cooking (only requiring 20 minutes of simmering) and hold their shape. These lentils look kind of greenish-brown when dry and are sometimes labeled green lentils (not to be confused with French green lentils). If you’re unsure if you have the right kind of lentil, check the cooking instructions on the package. If they say to simmer for about 20 minutes, you’ve got the right kind of lentil.
Red or yellow lentils will break down and create more of a split pea soup textured dish, so I don’t suggest using them for this recipe.
What Kind of Mushrooms Should I use?
I used baby bella mushrooms because they’ve been available for a great price at Aldi lately, but white button mushrooms will work perfectly well and are often less expensive.
Meal Prep It!
These Lentils with Creamy Mushroom Gravy make a great winter meal prep. They hold up perfectly in the refrigerator (for about four days) and also freeze well. You could freeze them right in the same container as your mashed potatoes or rice!
How to Serve Lentils with Creamy Mushroom Gravy
As mentioned in the introduction, you can serve these creamy lentils as is with some bread for dipping, or spoon them over a bowl of mashed potatoes, rice, or even pasta!
Lentils with Creamy Mushroom Gravy
Servings 4 About 1 cup eachIngredients
- 2 cloves garlic ($0.16)
- 8 oz. mushrooms ($1.69)
- 2 Tbsp olive oil ($0.32)
- 1 cup brown lentils ($0.50)
- 1/2 tsp dried thyme ($0.05)
- 3/4 tsp rubbed (dried) sage ($0.07)
- Freshly cracked black pepper ($0.03)
- 2 cups vegetable broth ($0.26)
- 1 13.5oz. can coconut milk ($1.99)
- salt to taste (about 1/2 tsp) ($0.02)
Instructions
- Mince the garlic and slice the mushrooms. Add the olive oil and garlic to a large skillet and sauté for about one minute. Add the sliced mushrooms and continue to sauté until the mushrooms have released all their moisture and begin to brown.
- Add the lentils, sage, thyme, freshly cracked pepper, and vegetable broth to the skillet with the mushrooms. Stir to combine. Place a lid on the skillet, let the broth come up to a boil, then turn the heat down to medium-low. Let the lentils simmer for 20 minutes (with lid), stirring occasionally.
- After simmering for 20 minutes, the lentils should be tender and most of the broth absorbed. Add the coconut milk, stir to combine, turn the heat back up to medium, and let the lentils simmer for about five more minutes (without lid), or until the mixture in the skillet has thickened to a gravy.
- Once the mixture has thickened, turn the heat off. Taste the mixture and add salt to your liking. I added about 1/2 tsp. The salt will help the herbal flavors pop and reduce the sweetness of the coconut milk.
- Serve hot with crusty bread for dipping or over mashed potatoes, rice, or pasta.
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Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down for the step by step photos!
Shown with Olive Oil Mashed Potatoes and garnished with parsley for color.
How to Make Lentils with Creamy Mushroom Gravy – Step by Step Photos
Start by mincing two cloves of garlic and slicing 8 oz. mushrooms.
Add the minced garlic to a large skillet with 2 Tbsp olive oil. Sauté the garlic for about one minute, then add the sliced mushrooms.
Continue to sauté the mushrooms until all of their moisture evaporates and the mushrooms begin to brown.
Add 1 cup brown lentils, ½ tsp dried thyme, ¾ tsp rubbed sage, some freshly cracked black pepper, and 2 cups vegetable broth to the skillet. Stir to combine, then place a lid on the skillet and allow the broth to come up to a boil. Once boiling, turn the heat down to medium-low and let the lentils simmer for 20 minutes (with lid), stirring occasionally.
After simmering for 20 minutes, the lentils should be tender and most of the broth absorbed. Add a 13.5 oz. can coconut milk and stir to combine. Turn the heat up to medium and let the mixture simmer for about five more minutes.
The mixture will thicken a bit more as it simmers and form a rich gravy. Once it has thickened slightly, turn off the heat. Give the lentils a taste and season with salt to your liking. I added about ½ tsp. Adding enough salt will help the flavors of the herbs pop and it will reduce the sweetness of the coconut milk.
You can serve the creamy mushroom lentils as-is with some bread for dipping…
Or spoon them over something starchy, like a big bowl of mashed potatoes, rice, or pasta! 🤤
Really, really, good!!!
I made the recipe, I loved it!😊 my husband also enjoyed it. He doesn’t eat meat, so this was just right for him.
I most definitely recommend the recipe and I will be making it again.
My daughter and I were experimenting with vegetarian and vegan plant-based entrées during her winter break from college. This recipe was super easy, very delicious and hardy. I love mushrooms, and might double up the mushroom next time I’ve use the recipe. The coconut milk is a great addition, added a lot of depth and body to the dish.
Hello, gonna try this recipe this weekend, what are your thoughts on Almond milk rather than the coconut milk? thanks!
Almond milk has a much lower fat content than coconut milk, so it will affect the texture of the sauce. But if you don’t mind a more watery gravy, go for it! If you aren’t dairy free, you can also add a tablespoon or two of butter to “mount the sauce”, as French chefs say. That will help pul it together.
This is a perennial favorite of mine! Made it for the first time about three years ago and I just don’t think there’s a better lentil recipe out there. I love this one!!
Do u happen to have nutrition or even better, WWpoints for this recipie. It’s so good!
We have basic nutrition estimates at the bottom of the recipe card, but unfortunately no WW points. Keep in mind that the nutritional stats are estimates only and can vary quite a bit depending on the exact ingredients you use.
Hearty stew with very satisfying umami taste. Also awesome for being easy, inexpensive, quick and vegetarian. I sub a mix of real cream and milk for the coconut milk, which likely changes the taste significantly.
Made it exactly as the recipe is written and my husband and I found it on the bland side even after salting at the end to perk things up.
We doctored up our bowls individually and there was improvement but I’m basing my review in the recipe with no alterations.
I’d like to revisit the recipe and double the herbs as another review suggested or perhaps just use the base recipe as a good starting point to build on.
just made this – very easy to follow, & tastes amazing!!
So freaking good! I was thinking it can’t be as good as people make it sound to be but it really was! I added onion on the pan with mushrooms, adjusted the amount of herbs to my liking and added 1tsb of apple cider vinegar and 1tsp of worchester sauce at the end and this is going in my top 5 favourite vegan dishes.
Love this recipe! I added some diced onion for more flavor. I am not vegetarian, so used unsalted chicken broth too.
I also use heavy cream or Half n Half instead of coconut milk, and it works perfectly every time!
I fixed this gravy with already cooked lentils from Trader Joe’s and it turned out delicious! We ate it over cooked rice, but I think it would be even better over mashed potatoes! It didn’t thicken as much as I’d have liked but it was very tasty! I let it come to simmer/boil for about 5 minutes after I had put in the coconut milk. Thanks for a delicious quick entre!
Love this recipe. I’ve been making it for years with rice and the Smoky Parmesan Roasted Cauliflower (https://www.budgetbytes.com/smoky-parmesan-roasted-cauliflower/) on the side. I found that I generally need to cook the lentils another 5 min longer before adding the coconut milk. Thanks, Beth!
The first time I made this, I couldn’t get the lentils tender enough. Turns out my improvised addition of salt while the mushrooms were cooking could have been the culprit, according to various internet lentil experts.
My second attempt, turned out great. Perhaps only adding salt at the end per the recipe made the difference?
We liked this best served over egg noodles. 2-year-old and grown up approved!
Hi, Jennifer! Lentils can be a fickle friend because the package labeling can be a bit inconsistent — not to mention, the cook times and final textures can really vary between different types. I would gander that the salt wasn’t really a factor, but instead, you were using a type of lentil that may have needed to cook down a longer to break down and really get tender. Beth helped me craft a wonderful explainer on this in our new lentil soup recipe round-up. I hope you check it out! https://www.budgetbytes.com/lentil-soup-recipes/
~ Marion :)
Can I use pre-cooked brown lentils, that I can get at Trader Joe’s, and not have to bring it to boil for more than 5 minutes?
I want to make this in as little time as possible, but everything sounds awesome! My hubby & I love all your soup recipes!!!
Not Beth but there is no reason why you wouldn’t be able to use canned lentils and just heat them up quickly.
Thank you, Holly!!! Gonna try this tonight! WooHoo!!!
I messed up this recipe. I forgot to add my coconut milk while it was in the pot, had it dished up in tupperware over mashed potatoes. Poured the coconut milk over the top and attempted to stir but it was white and milky and liquidy overall. Very unappetizing looking. The flavour was there I suppose but I could not get over the look and liquidy feel to it. Lesson learned: follow the recipe!
First time I make this and I’m flabbergasted! I ate it over mashed potatoes and it is so delicious that I can’t wait to get up and eat more for breakfast LOLLL
Hi Beth,
Do you like lite or full fat coconut milk for this?
Larry
Full-fat coconut milk will help pull everything together. XOXO -Monti
The coconut milk is just SO high in saturated fat (and even counting the MCT aspect, so many other options). Looking forward to trying this with dairy and/or dairy substitutes!
Not sure if you’ve taken a dietary science class in the past 10 years but saturated fats do not raise your blood cholesterol. The fat in coconut is not going to hurt you. Dairy has saturated fats and as many supposedly “unhealthy” cons as coconut milk.
It’s humble but really flavorful. In a thicker form, it could be used as pie stuffing. To further amplify the meaty flavors I used a tsp of soy sauce at the end. Brava Beth!!
I, too, have made this recipe many times! Where I live, fresh mushrooms (and really all other fresh produce) are quite expensive. I’ve discovered that the dollar store jar of sliced mushrooms works just fine instead of fresh. That way you can get that “meaty” mouthfeel for less!
Thanks Kalina. I was wondering if canned would substitute well.
I made this tonight for dinner over some jasmine rice. I made homemade veggie broth and ended up cooking the brown lentils ~40-45 min. instead of 20 til they got soft. I added two Tbsp of margarine, some oat milk to make it creamier, and lots of pepper. It was delicious!
Just made this today. Absolutely fantastic. It will be my new favorite. Seriously, even without the coconut milk it is still great!
Wow!
This recipe is delicious and so lovely and cozy for a cold night. I especially enjoy it with a big splash of white distilled vinegar mixed in at the end and some fresh thyme or oregano on top.
Why the vinegar?
I make this dish all the time! It’s one of my husband’s favorites. I double the herbs (because I love those flavors) and serve it over rice. I also sometimes double the mushrooms, if I have enough on hand.
We made this recipe today for the second time. I added some shredded carrots I had in the fridge and a few drops of tabasco. I served it over the cheesy cauliflower grits from the Cauliflower grits and spicy shrimp recipe. It’s one of our new favorites!
So for my New Years resolution I’m tackling Meatless Mondays. This was my first Monday to try a new dish. This recipe is DELICIOUS. I put mine over mashed potatoes but now I’m dreaming of making it over polenta. Definitely adding to my new meatless recipe rotation. I didn’t change anything on this recipe except halve it and everything came out great!!!!!!
Tried this today and it’s soooooo gooood. I had to let the liquid reduce for another 5 minutes but I got the consistency just right. I also added a lot more mushrooms since I had a Costco sized box. Served over some rice. Will definitely come back to this recipe in the future.
The weather turned cold this week, and I was craving something hearty for lunch. I had a package of mixed, fresh mushrooms in my fridge from the local Asian Pacific Market that I used. I found that I used a whole container of chicken broth (no vegetable broth in my pantry today) in order to cook the lentils down completely. I hesitated when it came time to put in the coconut milk because the lentils and mushrooms tasted SO GOOD without it. The addition of the coconut milk adds some sweetness to the dish and turns it into the gravy consistency (with the help of a tablespoon of Wondra flour since my coconut milk was lite instead of full fat).
This dish is hearty, healthy, and so tasty. I will absolutely make this again.
Amazing! My husband who thinks it’s not a meal without meat really liked it. We froze half and ate it a few weeks later and it held up great.
I also had the problem of this being more like a mushroom and lentil soup after adding the coconut milk. If I make this again, I think I’m just going to make a roux with flour and butter, like I usually do with mushroom gravy. Was tasty, though.
Just made this today and it is definitely a make again meal!
If I have an allergy to coconut milk, what other type of milk could I use to give the same/similar taste/consistency?
I don’t know of another vegan option because you need something really high fat, but if you’re not concerned about it being vegan you can use heavy cream.
Would soy or nut milk work?
I don’t think those would be quite creamy enough to give the same effect. The coconut milk (the kind in the can, not the kind used as a dairy milk substitute) is very high fat and produces a super creamy gravy.
What about something like peanut butter or cashew butter? There are some African stews that use peanut butter and get a great creamy consistency.
Julian, I don’t know about using it in this recipe, but try Beth’s Vegan Peanut Stew. Amazing!
I would suggest homemade cashew cream. Since it’s not filtered like nut milks are it should have enough body to make the dish creamy.
Such simple ingredients, but so good! I used lite coconut milk (it’s all I had) and thickened the broth with a little cornstarch. Served over spaetzle noodles. Very, very good!!
This was so tasty and a real hit even with my carnivore husband. I used tinned lentils and also included a bit of smoked tofu, it turned out absolutely delicious. Served with mashed potato.
Wow this is amazing! As a vegetarian I really appreciated it. The taste and the texture of the gravy is great. Thanks from Turkey! :)
I made this with some hulled purple barley that I had in hand, instead of the lentils. I added a cup of broth and increased the cook time to 40 minutes to properly cook the barley. This is an amazing recipe that I will definitely make again!
My store didn’t have brown lentils so I had to sub for more yellowish ones that took 45 mins to cook! I simmered those for about 20 mins in the 2 cups of veggie broth before adding them to another ready pan with the sautéed garlic/mushrooms and added about another cup of broth for moisture and then continued the recipe as normal so the lentils did cook for the full 45 mins. It came out delicious!! I served it over mashed garlic potatoes with some toasted sprouted bread. I made this for myself since my fiancé is a picky eater so I’ll have plenty of the gravy left for the rest of the week :)
This recipe is incredible! My 10-year old stepson that doesn’t like lentils, doesn’t like mushrooms, and doesn’t like rye bread just gobbled up all three together as if they were his favorite things!
SO. SO good! I made this for dinner Sunday night with the olive oil mashed potatoes and ate the left overs for lunch during the week. Adding this to my regular rotation!!
I didnt do this right! The store i went didnt have brown lentils so i used black ones. The food looked evil, it was great. Will look for brown lentils for next time! Yum.
I couldn’t believe how delicious this was. I had it over rice and it was incredible. Will try it again but with mashed potatoes. Thanks Beth
AMAZING! I’m a recent convert to veganism, and this recipe is an excellent replacement for meat and potato dishes. So comforting in cold weather. My only addition is I add a shallot or a small onion to the mushrooms before adding the lentils and broth. The added allium rounds out the flavors nicely.
I’m usually a meat and potatoes girl, but I tried this as a meatless recipe during lent and BOY I was not disappointed! I served it over some jasmine rice and it was excellent, and even better the next day as leftovers. It took a bit longer than expected to thicken up after adding the coconut milk, closer to the 10 minute mark, but that was no big problem. I will definitely be hanging on to this recipe!
Oh oh, I have just tasted my first spoonful and am convinced this is the best vegan mushroom gravy I have EVER tasted!
If anyone is reading this and thinking “if only I had coconut milk!” rest assured, this is still good with regular milk! It didn’t turn into a gravy, the sauce stayed far thinner, but still delicious on top of mashed potatoes.
That said, I cannot WAIT to try this with coconut milk after the next grocery run too!!
Seconding this! I only had evaporated milk on hand, and though I had to let everything simmer for longer, it froze great and is delicious!! Filling and hearty, but no food coma afterward!
This was delicious!! Coconut milk really goes great with everything. Everyone in my family loved it.
I used fresh herbs instead of dried & am happy with that decision
I had a can of lentils already opened so I used those instead of dry ones therefore used less stock but should have used only half A can of coconut cream
Flavour is delicious & I served with brown rice
Will definitely make this again
👍
This recipe was LOVELY and very different from the kind of food I usually eat. I’m so happy to find interesting vegetarian and vegan recipes on your blog!
This is really delicious! I added some cooking sherry just before adding the coconut milk, which sort of deglazed the hot pan under the lentils. Yummy!
So good! Coconut milk is so good for giving me a healthy option for a creamy taste and texture. Thanks Beth!!
I used this recipe as a base for making a vegetarian shepherds pie. I added onion, carrots, & green beans. Then topped it with mashed potatoes before baking.
It was delicious & my family loved it too.
The only thing I did differently was used heavy cream instead of coconut milk & added a few dashes of worchestershire sauce.
This recipe was wonderful! I made some tweaks to it because I had some extra vegetables laying around. Before I cooked the mushrooms and garlic, I sauteed half a small eggplant diced into 1/2″ pieces until it blistered, then set it aside until the step where I added it along with broth and lentils back to the pan. I also diced half a small onion to cook with the garlic. Finally, I added a couple tablespoons of sherry cooking wine before adding the coconut milk. It’s really delicious!
I was quite literally standing at the stove, eating this by the spoonful – it’s that good. (And I was that hungry, lol.) Savory, creamy, and filling – everything comfort food ought to be!
I will say that I had to simmer it for quite a bit longer than five minutes after adding the coconut milk before it thickened to a sauce, but I think that one’s on me. I’ve never cooked dry lentils before, and I think I made a rookie mistake – while the lentils were cooking in the broth, I thought they were drying out too quickly (in my defense, the lid I use to cover my skillet isn’t a 100% perfect seal, so there was some steam escaping), so I added maybe another quarter-cup to half-cup of veggie broth. The end result was still moist and delicious, of course, but next time I’ll nix the extra broth and see where that gets me.
Just made this. Easy and tasty!
I made this tonight, and stopped eating to review it because it holds up every time! It is so tasty, creamy, and herby. Sometimes I’ll add spinach but it is still great without. 10/10
Great idea, Alex! I’ll try this next time – I bet spinach would go great with all of the creamy, savory, earthy flavors.
Great recipe! I skipped the coconut milk to keep it thick and used it as a base for a veggie shepherds pie! 🥰
amazing recipe as is. it allows for customization very easy, I added onion, bacon and additional veggies.
i served with potato and cauliflower mash.
Not sure why, but sauce was nice and thick as simmered and then when i added the coconut milk it went very watery and did not re-thicken. I added a little flour and let it simmer and it re-thicken nicely. Not sure if just my type of coconut milk or something else.
But worth the effort to make.
Big, big fan of this recipe. I had already made the lentils in advance and I was nervous that it wouldn’t taste as good as the method in this recipe but I simply added some chicken broth concentrate (huge staple thanks to Trader Joe’s), and it was delicious. I ate it almost every day this week with some mashed potatoes. Definitely recommend this dish to be served with potatoes. They are so yummy together. However, my partner wasn’t a huge fan of this recipe…but he’s also less adventurous and a bit more picky, so give this one a try!
Fantastic recipe! I highly recommend this recipe for anyone looking for a “meaty” flavor and hearty dish without any actual meat.
We served it over mashed potatoes. Next time I think I’ll do it over rice for something different. Yum!
One of my favourite recipes from this website. Super flavourful and creamy.
We’ve had it over both rice and potatoes and it’s excellent both ways! If serving it over rice, I highly recommend serving it with a wedge of lime. The lime really amped up the flavor and brought it all together!
Would an onion lend itself well to this recipe? I’m making this tonight!
Yes, an onion would go nicely in this. :)
This is a recipe I’ll definitely be keeping on hand for the future! The ingredients on their own are average, but come together in a surprisingly wonderful and flavorful way. It’s also delightfully easy and quick to make–you can’t beat that.
This was delicious! I used fresh thyme & sage from the garden and green lentils. I followed the directions as is and the flavor is really nice. I will be adding this to my recipe collection.
Followed the recipe and added just a splash of apple cider vinegar like others have suggested and it was DELISH. I used red lentils as it was the only thing on hand and it came out a little soupier than expected, but flavor was still amazing. Trying another batch with slightly higher ratio of lentils to stock to hopefully achieve a thicker texture. Budget bytes never disappoints!
Super easy and quick! This tastes insanely good! I was surprised dried lentils cook in only 20 mins. LOVED!!!!
This was really good! I added a splash of ACV (as others suggested) at the end with a handful of spinach to get a veggie in….also kicked up the heat with a little cayenne pepper. Served over homemade mashed potatoes.
Soooo tasty! I added an 1/8 tsp onion powder and 1/4 tsp red pepper flakes. Served it over homemade mashed potatoes and with a side of roasted broccoli…a new hit at our house. We can’t wait to eat the left overs! This is a keeper for sure!
Wonderful recipe! My husband asked me to make more meatless dinners and this dish is a real keeper. I went heavy on the thyme (1 tsp) and sage (heaping tsp). Served over whipped potatoes w/ your freezer garlic bread. A 10!
Really yummy recipe! I use sourdough bread for the carb to dip. Make this every few weeks or so.
This mushroom gravy turned out fantastic! I added some fresh rosemary and had to sub in beef broth for the veggie broth, as that was all I had on hand. I was a little worried about the coconut milk being too sweet, but found that it really pairs extremely well with the sage, and especially served with some homemade garlic rosemary bread. After adding the coconut milk, I had to boil it down for quite a long time to get it down to gravy consistency – but this is definitely going in the books as a recipe I’ll be making over and over again. Thank you so much for sharing!
Great recipe. Used canned lentils instead of dry. The sauce was very watery but addition of corn starch solved the problem. Will definitely make this again.
Recipe was a hit with my family! Didn’t have sage on handbso I added more thyme. Served it over mashed potatoes. Definitely comfort food.
Made this with two 14 oz cans of pre-cooked lentils because I couldn’t find the right kind of uncooked lentils. I should have added less stock because it didn’t thicken up the same way yours did, so I cheated and added a tiny bit of cornflour/water mixture right at the end to thicken it into a gravy. The flavours are incredible, we had it over mashed potatoes and I went back for seconds.
Does this have a sweet flavor because of the coconut milk?
The coconut milk is unsweetened, so there is not a lot of sweet.
Absolutely delicious! Thanks Beth. I didn’t change a thing.
This looks amazing! Could I sub barley for the lentils do you think?
I don’t think that would be an equal swap sorry!
Do you use full fat Coconut milk?
Yes full fat canned coconut milk.
Is there something else non dairy I could use instead of coconut milk? I have a coconut allergy.
You could try an oat milk or macadamia but they’re not as thick or creamy unfortunately.
I’m not vegan and don’t have coconut milk. Would this work better with dairy milk or cream?
Yes you could certainly try it with heavy cream in lieu of the coconut milk.
I was so pleasantly surprised by these flavors! I would never have put sage with coconut milk but everything worked incredibly well. My only changes were adding a chopped yellow onion and 12 ounces of mushrooms instead of 8. Turned out great. I served over roasted potatoes.
This recipe has quickly earned a spot in my regular rotation. The first time I made it, however, I found it to be a little bland. The next time, and every time since, I’ve ~doubled the herbs and added some red wine vinegar in the last few minutes of cooking, after the coconut milk has been added. Magnifique!
I’ve had it over mashed potatoes and rice and have been wanting to find some vegan “egg” noodles. The former two have been fantastic, both.
This is an outstanding recipe. Great mix of flavors, we put it over spaghetti squash.
Made it per recipe, and salted at the end. So so good
Amazing!! I did add an onion since we had a few in our fridge but I can’t believe how great this turned out. We served it over mashed potatoes and my 3 year old (who “doesn’t like” mushrooms) inhaled it.
Excellent vegetarian comfort food. I’m not a big fan of coconut, so I substituted with HWC, and it turned out great. I also doubled the amount of mushrooms because more is always better.
This was so good, it would be a great vegan replacement for beef stroganoff, that’s kind of what it reminded me of. I served it over rice. Will make it again. Took a bit longer than the recipe said to cook the lentils.
This was surprisingly really decadent tasting given how simple a recipe it is! I threw a splash of red wine in when adding the lentils, but otherwise made as is.
I was not expecting this to be as flavorful as it is – wow! One thing I did to really make the flavor pop was add a splash of apple cider vinegar right at the end – lemon juice would probably work well too. Perfect for a freezing cold day in Boston!
This was amazing! So simple (great since I was exhausted today), but I was blown away by how good and comforting it tasted. A sprinkling of Sichuan pepper gave it a bit of a kick too :) I’ll definitely do this again when I have leftover mushrooms. Thanks!
This was great! I threw in some Beyond sausages at the end for a vegetarian cassoulet.
A-mazing! These flavors work so well together. Great for meal prep, too!
I’m eating this with the Olive Oil Mashed Potatoes right now and can’t believe how good it is.. like, for real. So glad I happened to have all these ingredients on hand!
I made this a couple nights ago (Meatless Monday) and was very happy with how it turned out. I did deviate from the recipe a little bit. I started out with a chopped whole yellow onion before adding the garlic and mushrooms, I used beef stock instead of veggie stock, and I added a dash of balsamic vinegar after the coconut milk was combined close to the end. Served over simple mashed potatoes. If you are used to cooking with onions every day (like I am), I would definitely add one so it doesn’t feel like something is missing. Anyhow, great recipe!
I realize the nutritional info is just an estimate, but it says there’s more fiber than total carbs. Is that a mistake or am I misreading?
The nutrition data provided is calculated using all ingredients listed on the recipe card, including any ingredient listed as optional. Keep in mind that recipes that involve marinades, breading, salad dressings, oil for frying, or salt for cooking pasta and potatoes may be skewed because some of these ingredients will be discarded and not included in the final edible portion.
Can this be frozen?
Yes I think it would freeze wonderfully.
Could this be made with split peas or eventually red lentils as well? no regular lentils in sight and I am trying to empty the pantry…
Thanks :)
We haven’t tried it with split peas but you could certainly give it a try and see. And red lentils would be fine too.
This was really interesting! Not at all the flavor profile I was expecting, but it was delicious.
I added a sweet onion but I don’t think I needed it.
Delicious! I’m so glad I found your site. It’s hard to find so many interesting, well seasoned vegetarian/vegan recipes in one place and yours haven’t disappointed yet. :)
Can I use HWC in place of the coconut milk or will that ruin the recipe?
Yes that would be fine!
Do you think this would work with canned lentils, and just simmering everything together for flavour? Just trying to use what is already in my cupboard :)
Yes you definitely can.
Wow! I will be honest, I wasn’t expecting much. I just happened to have all the ingredients on hand so I decided to give it a try. It was delicious, and just what I needed on a cold day! I had it with some basmati rice. I added a red onion along with the garlic, because that seemed like a good idea.
Delicious Raquel!
This was delicious! I had to use beef broth (out of chicken or vegetable), but other than that followed recipe as-is and served over brown rice. Even my picky toddler devoured it, saying “Mmm” several times :)
Hooray! Great work Katie!
This recipe really impressed me once I added the coconut milk and the SALT. Absolutely delicious and healthy to boot. Thanks!
Happy to hear it!
This was good. I added some chopped cilantro at the end to make it a little more visually appealing to the kids, who were very not interested – but they love your gojuchang mushrooms enough to trust “that Beth lady”, and while they didn’t love it, they liked it well enough to eat it without complaints. Also it was a little mild for us, but a couple of shakes of Pepper Plant fixed that right up.
Wow! Perfect “rent week” recipe! I ended up using green lentils because that’s all I had, only added a few minutes and still held up quite well. I also used about 1/3 can of coconut milk to keep it lower cal. The rest was broth. Doubled the seasoning so it tasted so meaty and herby. Ended up using a little cornstarch in the end to thicken it to my likeness. Served over a baked potato. Very tasty and hardy while still remaining somewhat healthy. win win!
Love it! Thanks Carmela.
could I use almond milk instead of coconut milk? Curious if it would be too sweet using the coconut milk
You could use canned unsweetened.
This looks amazing! Do you think it would pair well with grits?
We haven’t paired it with grits, but I’d imagine it would be a savory pairing!
I will say, this doesn’t look the most appetizing, but the flavor is really great!! I don’t care for thyme so didn’t include it but added a bunch of fresh parsley at the end. Prepped it for a weeknight dinner and will pair it with polenta, mashed potatoes or quinoa. Thanks for the recipe!
Good food isn’t always pretty! Thanks Dawn!
OMG!!! In the season of winter holiday dishes, this simple recipe clocks in as equal in flavour and savoury-ness with that heavyweight contender: turkey dinner (with stuffing) but at a fraction of the cost, calories, or effort. Definitely worth risking a try if you’re hesitating! I ended up using chicken bullion since I had no vegetable left, and it still tasted divine – plus it makes the room smell equally appealing. Great dish to come home to in the chill!
Love this Catherine!
Another winner! I made this with the mashed potatoes posted recently and even my daughter who is “sick of mushrooms” devoured it 😊 I followed the recipe exactly and it was perfect. The coconut milk is creamy but not too coconutty in flavor. Perfect winter meal! Go Beth!
Hooray! Thanks for sharing Monica!
What kind of coconut milk did you use? I have a can of light in my pantry but I didn’t know if this should be full fat. Thanks!
This sounds delicious but, before I try it I’m hoping you will have the time to clarify what you mean by “rubbed” sage.
E.g. Are you using fresh or dried sage?
If it is dried then here in Australia we can buy either ‘ground’ (which is like fine crumbs) or ‘dried’, (which is like large flakes). Which would match best?
Or, if it is fresh then do you mean I should just rub it between my hands?
Hello, yes, sorry for the confusion. It’s dried sage, which is probably the same as your ground sage, but is labeled “rubbed sage” in the U.S. :)
The photo looked like you added some fresh herb to Lentils with Mushroom gravy before serving. What was it?
Hi Suelin, you can add some chopped up flat parsley or cilantro for that pop of color on top!
What substitution would you suggest if I can’t use coconut milk? Thank you!
Hi Mallory! You could just use regular cream if you’d like.
What can I use instead of coconut milk without losing value? Evaporated or sweetened condensed milk, maybe? My husband says he’ll eat anything vegetarian as long as it doesn’t have a coconut flavor but it shows up in so many vegetarian recipes that I want to try.
You could just use regular cream if you’d like Sandra. I wouldn’t use evap or sweetened condensed at all.
Hi there- how long could we hold it in the freezer for? “It’s A Great dish. Thank you!
Hi Claudia! You could store for six months up to a year!
I need to cook more with lentils in 2020!
Paige
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