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Lentils, Tomatoes and Mushrooms

Lentils, Tomatoes and Mushrooms

Lentils, Tomatoes and Mushrooms


1 1/4 cup dried red lentils

2 1/2 cups water

1 tablespoon Herbs de Provence

1 can 14.5 ounces no salt added diced tomatoes

1 cup sliced pearl oyster mushrooms (or button, portabella, other mushrooms)

1 tablespoon olive oil

1 tablespoon butter

salt and pepper to taste


Rinse and drain lentils. Combine lentils with water in a saucepan and bring to a boil.

Stir in Herbs de Provence. Reduce heat to simmer, cover and cook until tender – approximately 10 to 15 minutes. Once cooked to your preferred doneness, stir them a bit.

Meanwhile, in a small sauté pan, melt the butter with the oil. Add the mushrooms and sauté until cooked through and brown. Set aside.

To the cooked lentils, stir in tomatoes (with juice) and mushrooms. Salt and pepper to taste. Serve hot. Makes 4 servings.

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