clark-approved.pngBeans & Grains - BeansMain DishVegetables - PotatoVegetarian

Creamy Mushroom Lentils

Lentils-with-Creamy-Mushroom-Gravy-V1-waifu.jpg Source: Budget Bytes

Clark tested, Clark approved.


  • 6 medium red potatoes
  • 2 cloves garlic
  • 1 lb (or more) mushrooms
  • 1 tsp (ish) olive oil
  • 1 cup brown lentils
  • ½ tsp dried thyme
  • ¾ tsp dried sage
  • Freshly cracked heirloom black pepper
  • 2 cups vegetable broth
  • 1 13.5-ounce can coconut milk
  • Salt to taste (about ½ teaspoon)

Source: Budget Bytes

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Yield: 6 servings


Usually we do 3 big taters and 3 lil taters.

Also, you need a skillet with a lid.


  1. Cut up the potatoes and add to a pot with enough water to cover. Boil until soft, then mash 'em.
  2. Meanwhile, mince the garlic and add the mushrooms. Heat up the oil in a large skillet. Add the garlic and mushrooms to saute until the mushrooms are starting to brown.
  3. Add the lentils, sage, thyme, pepper and broth to the 'shroom skillet and stir. Put the lid on, bring to a boil, then reduce heat to simmer for 20 minutes (lid still on).
  4. Add the coconut milk to the skillet and bring back up to a simmer until the mixture thickens to a gravy (about 5-10 minutes). Then add salt to taste.
  5. Serve the mushroomy stuff over the mashed potatoes.