Put those dried lentils to delicious use with an easy, one-pot lentil mushroom pasta! This recipe is savory, satiating, and perfect for a weeknight dinner.

When I asked y’all what you had sitting in your pantry that was a bit uninspiring, lentils were definitely a common answer. Well, that’s really too bad! Lentils can be used in all sorts of dishes, but honestly, I feel you. There are times where I stare into the corner where my dried beans are, thinking, “that’ll take too long.” (I then proceed to eat cookies for dinner)

In this one-pot recipe we find a happy medium between utilizing pantry staples and expediting the dinner process. Woohoo! Who knew problem solving could be so delicious and exciting? (Yes, I am laughing at myself right now.) Either way, I think you’ll find this dish a welcome addition to your weeknight repertoire.

Now, like the last few posts, here are some ways that you may be able to substitute out ingredients if you don’t have these exact ones on hand! I do need to mention that I have not tried these for THIS exact recipe. These suggestions are based on my knowledge and experience with cooking. If you have any questions, you can always leave a comment! 🙂

Substitutions/tips for One-Pot Lentil Mushroom Pasta:

• Green lentils – Brown lentils will also work! Or, you can use pretty much any legume that has a cooking time of roughly 25-30 minutes.
• Yellow onion – White onion will work here, red onion could work in a pinch. It will just have a slightly different flavor.
• Fusilli pasta – I used semolina pasta, but if you need a gluten-free pasta, something with a similar cooking time of 10 minutes works.
• Vegetable broth – A tip here is to buy bouillon so that you don’t have to store quarts of veg broth in your pantry. If that doesn’t help you right NOW, use water instead and add 1-2 tablespoon Tamari or liquid aminos, to taste. Onion powder would also be helpful!
• Unbleached all-purpose flour – 1:1 gluten-free flour will work if you’re avoiding gluten. No flour? Use 2 teaspoons cornstarch or 1 tablespoon tapioca starch/flour.
• Chopped kale – If you don’t have fresh greens on hand, 1/2 cup frozen, chopped kale or spinach will work in its place.
• White vinegar – If, for some reason, you don’t have white vinegar on hand anything acidic works. So, red wine vinegar, a squeeze of lemon, etc., just use it to taste.

Of course, I’d love to hear if you have any other ingredients that you need help with; just leave a comment! Click here for some of the other pantry-friendly recipes on my site.

If you’ve made this one-pot lentil mushroom pasta, but still have some dried lentils on hand, give these recipes a try!

• Air-Fryer BBQ Lentil Meatballs
• Hearty Lentil Rice Soup Mix
• Grilled BBQ Lentil Pizza