var_dump($adSection);

Cheese-topped Mushrooms and Lentils

140 Reviews
92% would make this recipe again

A comforting recipe from my friend Paola, a vegetarian since childhood.

Preparation : 15 min Cooking : 40 min
360 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Diabetes-friendly

Ingredients

1 cup red-orange lentils (dried), rinsed and drained 180 g
1 onions, finely chopped 200 g
1 carrots, finely chopped 100 g
1 stalk celery, finely chopped 70 g
1 clove garlic, minced
16 button (white) mushrooms, thinly sliced 220 g
3 tbsp olive oil 45 mL
2/3 cup water 170 mL
1 tbsp Parsley and Garlic Base 15 mL
1 1/4 cup Gruyère cheese, grated 100 g
salt [optional]
ground pepper to taste [optional]

Before you start

It is not necessary to soak the lentils in advance.

Method

  1. Preheat the oven to 190°C/375°F. Rinse and drain the lentils, then set aside.
  2. Prepare the vegetables. Finely chop the onion, carrot, celery, and mince the garlic. Thinly slice the mushrooms.
  3. Heat about half of the oil in a saucepan over medium heat. Sauté the onion, carrot, celery, and garlic about 7-8 min with occasional stirring. Add the lentils and water, cover, and cook over low heat about 15-20 min until the lentils are cooked al dente. Stir from time to time. Add salt and pepper.
  4. Meanwhile, prepare the mushroom topping. Heat the remaining oil in a pan over medium heat. Add the Parsley and Garlic base, sliced mushrooms, salt and pepper. Cook 5 min with stirring.
  5. Place the lentil mix in a lightly oiled, oven-proof dish, cover with the mushrooms and top with the grated Gruyère. Bake 15 min until a nice golden crust is formed. Serve.

Remarks

Can be prepared a few days in advance and baked just before serving.

Nutrition Facts Table

per 1 Serving (300g)

Amount

% Daily Value

Calories

360

Fat

18 g

27 %

Saturated 6.1 g
+ Trans 0 g

30 %

Cholesterol

30 mg

Sodium

120 mg

5 %

Carbohydrate

34 g

11 %

Fibre

6 g

24 %

Sugars

4 g

Protein

20 g

Vitamin A

37 %

Vitamin C

12 %

Calcium

28 %

Iron

26 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 1 ¾ servings
Grain Products : 0 serving
Milk and Alternatives : ¾ serving
Meat and Alternatives : ¾ serving

Claims

This recipe is :
Low  :
Sodium
Source of  :
Vitamin C
Good source of  :
Magnesium, Vitamin B1, Vitamin B12, Vitamin B6, Vitamin E
Excellent source of  :
Calcium, Copper, Fibre, Folacin, Iron, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B2, Vitamin K, Zinc
Free  :
Added Sugar
Diet-related health claims  :
Bone-healthy

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 1 ½
Meat and Alternatives 2
Fats 3 ½

Leave a review

You have to be logged in to leave a review

Members' Reviews

140 Reviews (137 with rating only ) 92% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
alex.sarakbi
august 11, 2013 | I would make this recipe again

I completely agree with rlink, I loved the flavor, but the base was loose, still I'm not sure how the mush might be (if you read this, rlink, please let us know how it was). Next time, however, I'll add more mushroom to the topping, coz I felt 8 buttons were not enough

Useful 1
slightlywoman
october 20, 2012 | I would make this recipe again

I used Daiya Cheddar Cheese instead of Gruyere

Useful 0
rlink
february 16, 2010 | I would make this recipe again

The flavours are good but the base was really loose and crumbly since the lentils were cooked with minimal water (even so I had to use 1 cup of water just to get them to cook without burning). Next time I'm going to use more water to make a sort of mush akin to mashed potatoes.

Useful 2

Top Reviews

View All Reviews
rlink
february 16, 2010 | I would make this recipe again

The flavours are good but the base was really loose and crumbly since the lentils were cooked with minimal water (even so I had to use 1 cup of water just to get them to cook without burning). Next time I'm going to use more water to make a sort of mush akin to mashed potatoes.

Useful 2
alex.sarakbi
august 11, 2013 | I would make this recipe again

I completely agree with rlink, I loved the flavor, but the base was loose, still I'm not sure how the mush might be (if you read this, rlink, please let us know how it was). Next time, however, I'll add more mushroom to the topping, coz I felt 8 buttons were not enough

Useful 1
slightlywoman
october 20, 2012 | I would make this recipe again

I used Daiya Cheddar Cheese instead of Gruyere

Useful 0