Lentils with Mushrooms in a Pressure Cooker
Transform your weeknight dinner routine with this hearty and flavorful Lentils with Mushrooms in a Pressure Cooker. Bursting with earthy brown lentils, tender sautéed mushrooms, and aromatic herbs like thyme and rosemary, this dish delivers comforting, plant-based goodness in just 35 minutes. Using a pressure cooker ensures the lentils cook perfectly tender while locking in the rich, savory flavors of paprika and garlic. A splash of vegetable broth ties everything together for a deeply satisfying one-pot recipe that's as easy as it is delicious. Whether served on its own, alongside crusty bread, or paired with a crisp side salad, this protein-packed dish is perfect for a cozy, healthy meal that’s full of flavor.
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Recipe Information
Ingredients
- 1 cup brown lentils
- 2 cups button or cremini mushrooms
- 1 medium onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 3 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Rinse the brown lentils thoroughly under cold water and set aside.
Clean the mushrooms and slice them thinly. Finely chop the onion and mince the garlic cloves.
Set the pressure cooker to the sauté function and add the olive oil.
Once the oil is hot, add the chopped onion and sauté for 2-3 minutes until translucent.
Add the minced garlic and sliced mushrooms, and sauté for another 5-7 minutes until the mushrooms release their moisture and start to brown.
Add the rinsed lentils to the pressure cooker along with the vegetable broth, dried thyme, dried rosemary, paprika, salt, and black pepper. Stir everything together.
Secure the lid of the pressure cooker, set it to high pressure, and cook for 10 minutes.
Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure.
Open the lid and stir the lentils and mushrooms. Taste and adjust seasoning if needed.
Serve warm, garnished with fresh parsley if desired. Pair with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4058 mg | 176% | |
| Total Carbohydrate | 107.1 g | 39% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 24.0 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 231 mg | 18% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2939 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
