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Mushroom creamy lentils stand as my ultimate comfort food. I throw this together whenever fall rolls around and I'm craving something that warms both body and soul. When tender lentils meet golden mushrooms and silky puree, they create a moment of pure vegetarian delight. It's like getting a warm hug from your dinner plate.
A Soul-Warming Dish
This dish has become my go-to on nights when I want comfort without feeling guilty afterward. The lentils give me all the energy I need, mushrooms add that savory goodness, and homemade mash brings that special touch. In just 45 minutes, I've got a complete meal that makes everyone smile, even those who usually turn their nose up at vegetarian dinners.
Shopping List
- Lentilles: 120g of tiny green Puy lentils, my small luxury
- Champignons: 70g of firm button mushrooms
- Oignon: One nice yellow onion from my local farmer
- Ail: One fragrant, plump clove
- Sauce soja: 2 tablespoons of organic Japanese sauce
- Vinaigre balsamique: My hidden trick, 1 tablespoon
- Vin blanc: A small glass from my cooking wine
- Bouillon maison: 40cl that I store in my freezer
- Crème: My small amount of organic full-fat cream
- Mes aromates: Fresh thyme and garden parsley
- Fécule: Half a spoon to thicken
- Pommes de terre: 500g of bintje for perfect mash
Step-by-Step Journey
- Starting with lentils
- I wash my lentils under cool water and let them soak for fifteen minutes while I handle the rest.
- Comforting mash
- I steam my potatoes for a more flavorful mash. A bit of butter, some cream, and my mash is done.
- The fragrant base
- In my pot, I slowly sweat my onion and garlic. I add my drained lentils and let the aromas build up.
- Flavor harmony
- I toss in sliced mushrooms then all my favorite liquids, soy sauce, balsamic vinegar, my good broth. A splash of cream, my herbs, and I simmer for 20 minutes, keeping an eye on it.
- Final touch
- I thicken my sauce with cornstarch mixed in a bit of broth. One last drop of cream and my lentils are ready to please everyone.
My Winning Tips
I love adding crunchy little pickles at the end for a zingy kick. The trick is to taste the lentils often during cooking, they should stay slightly firm when you bite them. For serving, I make a pretty nest of mash and pour my creamy lentils in the middle with a sprinkle of fresh parsley.
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For Later Enjoyment
I often save leftovers for the next day in an airtight container in the fridge. To warm them up, I put them in a small pot over low heat with a splash of broth or cream. It tastes almost better the day after when the flavors have had more time to mingle together.
Frequently Asked Questions
- → Can different lentil types work?
- Totally! Coral lentils cook quicker, and black beluga lentils are great too.
- → How can I get the sauce creamier?
- Stir in extra cream closer to the end. Cornstarch can naturally thicken it too.
- → Can I prep this dish earlier?
- Yep! It reheats well. Just splash in some broth or cream to bring back the smooth texture.
- → Is the white wine a must?
- Nope, it's optional! It adds flavor, but the dish is still delicious without it.
- → Can this meal be frozen?
- Yes, lentils freeze well. Just make fresh mash when serving to keep it creamy.