This easy delicious Vegan Creamy Coconut Mushroom Lentils comes packed with flavour and is a perfect recipe for meat-free Mondays or any day of the week for that matter.
0.5oz (14g) of dried porcini mushrooms
10.5oz (300g) of fresh mushrooms,? halved and then quartered
1 onion, finely chopped
3 cloves of garlic, crushed
1 cup (200g) of dried brown lentils (or can use green)
3 cups (720ml) of vegetable broth
cooking oil spray
pinch of dried thyme, oregano and parsley
salt and black pepper
1/2 cup (120ml)of coconut milk
3 big handfuls of fresh spinach, roughly chopped
Add the dried porcini mushrooms to a bowl, add boiling hot water just to cover the mushrooms (you don’t need much) and allow to soak for about 10 minutes.
Drain, but reserve liquid.
Roughly chop the porcini mushrooms and set aside.
Spray a large casserole pot or deep frying pan with cooking oil spray, add the onion and fry for a few mins until translucent.
Add in the garlic, fresh mushrooms and chopped porcini mushrooms, and using some of the stock, keep adding in a little at a time and reduce down on a medium high heat, until the mushroom mix has a lovely deep golden colour (you will use approx 120ml of the stock for this) This process will take a few minutes, but it’s worth it.
Add the thyme, oregano and parsley, lentils and remaining stock, plus reserved liquid from porcini mushrooms, bring to a boil, then reduce heat and simmer for about 40-45 minutes, lentils should be tender.
Add in the coconut milk and spinach and stir until the spinach is wilted down into the lentils and the dish is creamy.
Season as needed with salt and black pepper.
Serve and enjoy!!