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.
- 2 teaspoons (10 ml) canola oil, or other mild cooking oil
- 1 cup (140 g) diced yellow onion
- 6 ounces (170 g) sliced cremini or baby Bella mushrooms, stems removed
- 1/3 cup (100 g) dry green or brown lentils
- 1/2 teaspoon ground sage
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/8-1/4 teaspoon black pepper, I like it pretty peppery
- 3 cups (710 ml) vegetable broth, DIVIDED
- 2 tablespoons (17 g) unbleached all-purpose flour
- 1 tablespoon (5 g) nutritional yeast
- 2 cups (170 g) dried fusilli pasta
- 1 cup (235 ml) water
- 1/2 teaspoon salt, to taste
- 1 cup (40 g) firmly packed chopped kale, with stems removed
- 1 teaspoon white vinegar
- In a large sauce pan, warm the cooking oil over medium heat. Once hot, add onions to the pan and saute for 2-3 minutes. Then add mushrooms and saute for 3-4 minutes, until mushrooms have softened and reduced in size.
- Next, add lentils, sage, garlic powder, paprika, and pepper to the pan, stirring to combine evenly. Add 1 cup (235 ml) vegetable broth to the pan, and bring to a simmer. Once simmering, adjust heat to medium-low, cover pan with lid and simmer for 15 minutes.
- After 15 minutes, and most of the water has been soaked up, stir the flour and nutritional yeast into the mixture until everything is coated. Pour remaining vegetable broth into the pan, plus pasta, water, and salt, and stir.
- Cover pan with lid, then bring mixture to a boil over medium-high heat. Once boiling, adjust heat to medium-low and simmer for 10 minutes, or until the pasta is cooked through, stirring every couple of minutes.
- Once the pasta is cooked through, check to see if the sauce is creamy, not soupy. If soupy, simmer with the lid off for a couple of minutes, so that some of the liquid can evaporate.
- Next, add kale and vinegar to the pan, stirring it into the pasta, for 1-2 minutes, so that the kale is soft and bright green. Take pasta off heat, season with salt if it needs more, and serve!
*Check blog post for substitution recommendations!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 322Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gSodium: 494mgCarbohydrates: 54gFiber: 8gSugar: 3gProtein: 16g
The nutrition information is calculated by a plug-in, and isn't always accurate. Please calculate your own with the products that you use, as it will be different for everyone.
If you’ve made this one-pot lentil mushroom pasta, but still have some dried lentils on hand, give these recipes a try!