Creamy Mushroom Lentil Skillet

Name: Creamy Mushroom Lentil Skillet
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 onion, chopped; 3 cloves garlic, minced; 8 oz mushrooms, sliced; 1 teaspoon thyme, dried; 1 teaspoon oregano, dried; 1 cup vegetable broth; 1 cup plant-based cream; Salt and pepper to taste; Fresh parsley, for garnish

Highlighted under: Healthy & Light

I absolutely love making this Creamy Mushroom Lentil Skillet because it's such a comforting dish that comes together quickly. The combination of earthy lentils and savory mushrooms creates a hearty meal that's perfect for any day of the week. Plus, the creamy sauce adds a luxurious touch that elevates it to something special. Whether I'm serving it for a casual family dinner or meal prepping for my busy week ahead, this recipe never disappoints. Trust me, once you try it, you'll be coming back for seconds!

Created by

Summer Blake

Last updated on 2026-01-18T01:58:10.375Z

When I first made this dish, I was amazed by how quickly everything came together. Cooking the lentils until they're tender while sautéing earthy mushrooms added so much depth to the flavor. I kicked it up a notch with a splash of plant-based cream to bring everything together into a velvety sauce that completely enveloped the lentils. It’s a standout dish that truly showcases how plant-based meals can be both nourishing and satisfying.

A great tip I discovered is to let the skillet sit for a few minutes after cooking. This helps the flavors meld even more and creates a delightful thickness in the sauce that's incredibly satisfying. Serving this over a bed of rice or alongside crusty bread makes it an even more enjoyable meal. You won't want to miss out!

        Why You'll Love This Recipe
        Creamy texture that soothes the soul
Hearty and filling without being heavy
Packed with protein-rich lentils and mushrooms

      

Understanding Lentils and Their Cooking Time

Choosing the right lentils is essential for this dish. Green or brown lentils work best due to their sturdy texture which stands up well during cooking and maintains a slight bite. It's important to rinse them thoroughly to remove any dust or impurities. For optimal cooking, ensure you have enough water covering the lentils by at least an inch; this helps them cook evenly. Keep an eye on them while boiling, as overcooking can lead to mushy lentils, which won't deliver that satisfying bite.

When simmering the lentils, I recommend checking them around the 15-minute mark for tenderness. They should be soft enough to bite but not fall apart. Once cooked, draining them promptly prevents excess moisture from making your dish watery. You can also prepare lentils in advance; store cooked lentils in the fridge for up to five days, making meal prep a breeze for this recipe.

Benefits of Using Plant-Based Cream

Incorporating plant-based cream adds a delightful richness that enhances the entire dish. It contributes to the creamy texture without overwhelming the flavors of the lentils and mushrooms. Look for unsweetened varieties since flavored options can alter the dish's profile. My go-to is oat or coconut-based cream, which blends seamlessly into the mixture. A little goes a long way—start with a cup, then adjust based on your desired creaminess level.

If you’re keen on lowering the calorie content, consider using unsweetened almond milk mixed with a bit of cornstarch for a lighter version. Simply heat the almond milk with cornstarch before adding it to the skillet; this creates a thickening effect while providing that luscious texture. Whether you go for rich plant-based cream or a lighter alternative, the key is to allow enough time for the sauce to thicken to your liking.

Ingredients

Gather these ingredients to get started:

Ingredients

1 cup green or brown lentils, rinsed
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
8 oz mushrooms, sliced
1 teaspoon thyme, dried
1 teaspoon oregano, dried
1 cup vegetable broth
1 cup plant-based cream
Salt and pepper to taste
Fresh parsley, for garnish

Feel free to customize the spices to your preference!

Instructions

Here's how to create this delicious dish:

Cook the Lentils

In a pot, combine the rinsed lentils and enough water to cover them by an inch. Bring to a boil, then reduce to a simmer and cook for about 20 minutes, or until tender. Drain and set aside.

Sauté the Veggies

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes. Incorporate the sliced mushrooms, thyme, and oregano, cooking for another 7 minutes until the mushrooms are tender.

Combine and Creamify

Add the cooked lentils and vegetable broth into the skillet. Stir well and bring to a simmer for 5 minutes. Then, reduce the heat and mix in the plant-based cream, allowing the mixture to thicken slightly.

Season with salt and pepper to taste.

Serve

Garnish with fresh parsley and serve warm over rice or with crusty bread.

Enjoy your Creamy Mushroom Lentil Skillet!

Pro Tips

For an extra layer of flavor, consider adding crushed red pepper flakes or a splash of white wine during the sautéing process.

Serving Suggestions

Serve the Creamy Mushroom Lentil Skillet over fluffy rice for a hearty meal, or pair it with crusty bread for a satisfying dip. The creamy sauce complements fresh greens well; consider adding a simple side salad with a tangy vinaigrette to balance the richness of the dish. If you're feeling adventurous, try spooning it over roasted vegetables or baked sweet potatoes for extra flavor and nutrition.

This dish also works splendidly as a filling for wraps or stuffed into bell peppers. Simply pile the creamy lentil-mushroom mixture into a hollowed-out bell pepper and bake until the pepper is tender, around 20-25 minutes at 375°F (190°C). You’re not only diversifying your meal options but also adding vibrancy to your plate!

Storing and Reheating Tips

Leftovers can be stored in an airtight container in the refrigerator for up to five days. I recommend portioning them out for easy access, especially if you’re meal prepping. To reheat, simply warm it in a skillet over medium heat, adding a splash of vegetable broth or water if it seems too thick. This will help restore the creamy consistency without drying it out.

If you want to store the dish for a longer time, consider freezing it. Place cooled portions in freezer-safe bags, removing excess air before sealing. This dish can be frozen for up to three months. When you're ready to enjoy it again, thaw it in the refrigerator overnight, and then reheat gently to bring back that comforting warmth.

Questions About Recipes

→ Can I make this recipe ahead of time?

Yes, this dish stores well in the refrigerator for up to three days. Just reheat on the stove when ready to serve.

→ What can I substitute for the plant-based cream?

You can use coconut milk or cashew cream for a different flavor and texture.

→ Is this dish gluten-free?

Yes, all the ingredients listed are gluten-free, but make sure to check labels on packaged items.

→ Can I add more vegetables?

Absolutely! Feel free to toss in spinach, kale, or bell peppers for extra nutrition and flavor.