Cheese-topped Mushrooms and Lentils

184 Reviews
93% would make this recipe again

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

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Preparation : 15 min Cooking : 40 min
360 calories/serving


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
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

It is not necessary to soak the lentils in advance.


  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.


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

Nutrition Facts Table

per 1 serving (300 g)


% Daily Value




18 g

27 %

Saturated 6.1 g
+ Trans 0 g

30 %


30 mg


120 mg

5 %


34 g

11 %


6 g

24 %


4 g

Net Carbs

28 g


20 g

Vitamin A

37 %

Vitamin C

12 %


28 %


26 %


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


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

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184 Reviews (180 with rating only) 93% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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october 20, 2021 | 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 4
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
Patricia C.
september 27, 2018 | I would make this recipe again

I love this recipe!! I added oregano and salt into the lentils. I also added more garlic into the pesto. It was absolutely delicious!

Useful 0

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