Creamy Tomato Mushroom Lentils

Name: Creamy Tomato Mushroom Lentils
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup lentils, rinsed; 2 cups vegetable broth; 1 can (14 oz) diced tomatoes; 1 cup mushrooms, sliced; 1 onion, diced; 3 cloves garlic, minced; 1 can (13.5 oz) coconut milk; 2 tablespoons olive oil; 1 teaspoon dried oregano; Salt and pepper, to taste; Fresh parsley, for garnish

Highlighted under: Natural Meals

I absolutely love making Creamy Tomato Mushroom Lentils because they embody comfort food at its finest. The rich, creamy sauce pairs perfectly with the earthy lentils and savory mushrooms, creating a dish that's both hearty and satisfying. This recipe is my go-to when I want something nutritious yet indulgent – it’s easy to throw together on a busy weeknight. Each bite is packed with flavor, and the best part is how quickly it comes together, making it a perfect choice for a delicious meal any day of the week.

Created by

Opal Kensington

Last updated on 2026-01-20T00:01:34.333Z

When I first attempted this recipe, I was blown away by how a few simple ingredients could create such a flavorful dish. I decided to combine lentils with tomatoes and mushrooms, both of which complement each other in flavor and texture. The result? A creamy, satisfying meal that feels elevated yet is so easy to prepare.

One key tip I discovered is to use full-fat coconut milk for creaminess without overpowering the dish's natural savory elements. It enriches the flavor without dominating it, creating that perfect balance that I have come to adore in this recipe. Every time I make it, my family asks for seconds!

Why You Will Love This Recipe
Creamy, luscious texture that warms your soul
Rich, savory flavor from fresh ingredients
Packed with protein and fiber for a wholesome meal

The Role of Coconut Milk

Coconut milk brings a unique creaminess and flavor to the Creamy Tomato Mushroom Lentils, making it truly comforting. It enhances the dish's richness while balancing the acidity from the tomatoes. When using coconut milk, it's best to choose full-fat for a thicker consistency. If you want a lighter option, light coconut milk can be substituted, but it will result in a slightly less creamy texture.

When adding the coconut milk, make sure to stir it well into the mixture to avoid separation. Letting it simmer for 5-10 minutes allows the flavors to meld beautifully, resulting in a luscious sauce that coats the lentils and vegetables perfectly.

Choosing the Right Lentils

For this recipe, I recommend using green or brown lentils as they hold their shape well and provide a hearty texture. Avoid using red lentils, as they tend to break down too much and may result in a mushy dish. If you're ensuring an even cooking time, soaking the lentils for an hour beforehand can help. However, it's not necessary; just make sure to rinse them thoroughly to remove any debris.

Lentils cook fairly quickly, typically within 20-25 minutes. Keep an eye on them towards the end of cooking to prevent overcooking. They should be tender but still slightly firm to the bite, creating a satisfying contrast with the creamy sauce.

Variations and Additions

Feel free to customize your Creamy Tomato Mushroom Lentils by adding different vegetables, such as spinach, kale, or bell peppers. These not only amp up the nutritional value but also add vibrant color to the dish. Add leafy greens towards the end of cooking, allowing them to wilt without becoming soggy.

If you're looking for more protein, consider adding cooked quinoa or a can of chickpeas along with the lentils. This makes the dish even heartier and is a great option for meal prep, as it stores well and tastes fantastic reheated.

Ingredients

Gather these ingredients for a delicious meal:

Ingredients

1 cup lentils, rinsed
2 cups vegetable broth
1 can (14 oz) diced tomatoes
1 cup mushrooms, sliced
1 onion, diced
3 cloves garlic, minced
1 can (13.5 oz) coconut milk
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper, to taste
Fresh parsley, for garnish

Ensure you have everything ready before you start cooking.

Instructions

Follow these easy steps to create this delightful dish:

Cook the Lentils

In a pot, combine the lentils with vegetable broth and bring to a boil. Reduce heat and simmer for about 20 minutes, or until tender. Drain any excess liquid.

Sauté the Vegetables

In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, and sauté until fragrant and the onions are translucent, about 5 minutes.

Add Mushrooms and Tomato

Stir in the sliced mushrooms, cooking until they are tender. Then, add the canned tomatoes and the cooked lentils. Mix well.

Stir in the Coconut Milk

Pour in the coconut milk and sprinkle in the oregano. Stir to combine and let it simmer for another 5-10 minutes, until heated through. Season with salt and pepper to taste.

Serve

Serve hot, garnished with fresh parsley. Enjoy your creamy lentils!

Enjoy this dish with your favorite side or as is!

Pro Tips

For a bit of heat, consider adding a pinch of red pepper flakes while sautéing the onions. You can also substitute lentils with chickpeas for a different texture and flavor.

Storage and Reheating

This dish can be stored in an airtight container in the refrigerator for up to 4 days, making it a perfect option for meal prep. Allow it to cool to room temperature before sealing it for optimal freshness. If you're looking to extend the shelf life, you can freeze the Creamy Tomato Mushroom Lentils for up to three months. Just ensure the dish is fully cooled before transferring it to a freezer-safe container.

When reheating, the lentils might thicken as they sit. Add a splash of vegetable broth or coconut milk while warming them on the stove to restore the creamy consistency. Heat over low to medium heat, stirring frequently to avoid burning.

Serving Suggestions

Serve your Creamy Tomato Mushroom Lentils over a bed of fluffy rice or quinoa for additional texture and heartiness. A side of crusty bread or warm naan also pairs beautifully, soaking up the luscious sauce. For a fresh contrast, I recommend a simple cucumber and tomato salad dressed with lemon juice and olive oil.

For those who enjoy a bit of heat, sprinkle some red pepper flakes or a dash of hot sauce just before serving. Alternatively, a dollop of yogurt or a creamy dairy-free alternative on top adds a delightful creaminess and tang that balances the dish perfectly.

Common Troubleshooting Tips

If your lentils aren't cooking evenly, it may be because they're old or have been improperly stored. For best results, use fresh lentils and store them in a cool, dry place in an airtight container. Always rinse them thoroughly before use to help them cook uniformly.

If the dish turns out too thick, don't hesitate to adjust its consistency by adding more broth or coconut milk during the simmering phase. A little extra liquid will keep the dish smooth and unctuous without compromising flavor.

Questions About Recipes

→ Can I use dried lentils instead of canned?

Yes, just cook them in the broth until tender before mixing with other ingredients.

→ Is there a way to make this dish vegan?

This recipe is already vegan, using coconut milk as a creamy base.

→ What kind of lentils work best?

Green or brown lentils work best as they hold their shape well during cooking.

→ Can I freeze leftovers?

Yes, this dish freezes well. Just make sure to store it in an airtight container.