Spicy Lentils with Mushrooms
Dive into a bowl of hearty Spicy Lentils with Mushrooms, a vibrant vegetarian recipe that’s packed with bold flavors and wholesome ingredients. This protein-rich dish combines tender green or brown lentils with earthy mushrooms, all simmered in a spiced tomato sauce infused with cumin, coriander, and a fiery hint of red chili flakes. Sautéed onions and garlic deepen the savory notes, while fresh parsley adds a burst of freshness to every bite. Perfect as a standalone meal or served alongside rice, naan, or a crisp salad, this one-pot wonder is simple to prepare in under an hour and satisfies taste buds with every spoonful. Ideal for weeknight dinners or meal prep, this comforting lentil recipe is both nutritious and utterly irresistible.
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Recipe Information
Ingredients
- 1 cup green or brown lentils
- 3 cups water or vegetable broth
- 2 tablespoons olive oil
- 2 cups white or cremini mushrooms
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 cup crushed tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon red chili flakes
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the lentils under cold water and set aside.
In a medium saucepan, combine the lentils and water or vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20–25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid and set aside.
While the lentils cook, heat olive oil in a large skillet over medium-high heat.
Add the diced onion and sauté for 3–4 minutes, until softened.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the mushrooms to the skillet and sauté for 5–7 minutes, or until they release their moisture and begin to brown.
Stir in the crushed tomatoes, ground cumin, ground coriander, paprika, red chili flakes, salt, and black pepper. Cook the mixture for 5 minutes, allowing the flavors to meld.
Add the cooked lentils to the skillet and stir to combine. Cook for another 5 minutes, ensuring the lentils absorb the spicy sauce.
Adjust seasonings to taste and remove the skillet from heat.
Garnish with freshly chopped parsley and serve warm. Enjoy as a standalone dish or pair with rice, naan, or a fresh salad.
Nutrition Facts
Calories |
168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 505 mg | 22% | |
| Total Carbohydrate | 20.7 g | 8% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 5.4 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 614 mg | 13% | |
*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.
