Creamy Lentil and Mushroom Dish

A rich and creamy dish featuring lentils and mushrooms, packed with nutrition and flavor.

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Rinse and soak lentils for 20-30 minutes if using green or brown lentils, skip if using red lentils.
Heat olive oil in a large pot over medium heat, add chopped onions, and sauté for 5 minutes until translucent.
Add minced garlic and sauté for another minute until fragrant.
Add chopped mushrooms and cook for 5-7 minutes until softened.
Add drained lentils, stirring to mix well and toast for 2 minutes.
Pour in vegetable broth and coconut milk, bring to a boil, then reduce heat and simmer for 25 minutes until lentils are tender.
Season with salt and pepper to taste, and stir in fresh herbs before serving.

This dish is perfect for meal prep and can be stored in the fridge for up to 4 days or frozen for 3 months.