Ingredients:
1 tablespoon / 15ml olive oil
1 large onion, chopped
3 cloves garlic, minced
1 lb / 450g mushrooms (cremini, button, or mixed), sliced
1 cup / 190g cooked brown or green lentils (or 1 can, 15 oz, rinsed)
1/4 cup / 60ml vegetable broth, plus more if needed
1 teaspoon / 4g dried thyme or 1 tbsp fresh
1 teaspoon / 4g smoked paprika (optional, for depth)
Salt and black pepper to taste
Sauce:
1 cup / 240ml full-fat coconut milk (from a can) or unsweetened cashew cream
2 tablespoons / 30ml nutritional yeast
1 tablespoon / 15ml soy sauce or tamari (use tamari for gluten-free)
1 tablespoon / 15ml Dijon mustard
1 tablespoon / 15ml lemon juice
Cooked pasta (tagliatelle, fettuccine) or rice for serving
Fresh parsley, chopped for garnish
Directions:
- Heat olive oil in a large skillet or pot over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic and sliced mushrooms. Cook, stirring occasionally, until mushrooms release their liquid and start to brown, about 8-10 minutes.
- Stir in the cooked lentils, 1/4 cup vegetable broth, dried thyme, and optional smoked paprika. Season with salt and pepper. Bring to a simmer and cook for 5 minutes, allowing flavors to meld. If it looks dry, add a splash more broth.
- While the mushroom mixture simmers, whisk together the sauce ingredients in a small bowl: coconut milk/cashew cream, nutritional yeast, soy sauce/tamari, Dijon mustard, and lemon juice.
- Pour the creamy sauce mixture into the skillet with the mushrooms and lentils. Stir well to combine.
- Heat gently over low-medium heat until the sauce is warmed through and slightly thickened. Do not boil vigorously, especially if using coconut milk. Taste and adjust seasoning (salt, pepper, lemon juice) if needed.
- Serve immediately over hot cooked pasta or rice. Garnish with fresh chopped parsley.
