Since I first added coconut milk to my ramen broth, coconut milk has been an integral part of my savoury saucy or brothy dishes. The creamy coconut milk pairs well with the mushrooms’ flavour. This week I made these Lentils With Creamy Mushroom gravy again. They make a quick and easy weeknight meal that can be eaten with crusty bread or a large bowl of mashed potato or rice. It’s warm and creamy and perfect for winter nights.

What kind of lentils should I use?

Brown lentils are a good choice for this recipe. They cook quickly (only 20 minutes simmering) and retain their shape. These lentils are often labelled green, but they should not be confused with French green beans. You can check the instructions on the packaging to determine if you are using the correct type of lentil. If the instructions say to simmer for 20 minutes, you have the right type of lentil.

Red and yellow lentils can be broken down, creating a more split pea soup-textured dish. I do not recommend using them in this recipe.

What kind of MUSHROOMS should I use?

Baby Bella mushrooms were my choice because they have been cheap at Aldi lately. But white button mushrooms work just as well and are usually less expensive.


This Lentil with Creamy Mushroom gravy is a great way to prepare winter meals. They can be stored in the fridge for about 4 days and freeze well. They can be frozen in the same container that your rice or mashed potatoes.


As we mentioned in the introduction, these creamy lentils can be served as-is with bread or topped with mashed potatoes, rice or pasta.


This weeknight meal of lentils with creamy mushroom gravy is a comforting, easy and hearty vegan option. It’s perfect for winter nights.

Prep time: 5 minutes

Cooking Time: 35 minutes

Total Time: 40 minutes

Servings: Each approximately 1 cup


  • 2 cloves of garlic ($0.16)
  • 8 oz. mushrooms ($1.69)
  • 2 Tbsp olive oil ($0.32)
  • One cup of brown lentils ($0.50).
  • 1/2 tsp dried Thyme ($0.05).
  • 1/4 tsp rubbed or dried sage ($0.07)
  • Freshly cracked black pepper ($0.03)
  • 2 cups vegetable broth ($0.26)
  • 1 13.5oz. 13.5oz.
  • Salt to taste (about 1/2 teaspoon) ($0.02)


  • Slice the mushrooms and chop the garlic. In a large skillet, heat the olive oil and garlic. Cook for approximately one minute. Continue to saute the sliced mushrooms until they have released all their moisture and are brown.
  • Add the lentils, Thyme, and freshly cracked pepper to the skillet with mushrooms. Mix to combine. Cover the skillet with a lid. Let the broth boil for a few minutes, then reduce the heat to medium-low. Allow the lentils to simmer for 20 minutes, stirring occasionally.
  • After 20 minutes of simmering, the lentils should become tender, and the most broth has been absorbed. Stir in the coconut milk. Reduce heat to medium and simmer the lentils for five minutes (without a lid) or until the gravy thickens.
  • Turn the heat off once the mixture has thickened. Salt the mixture by tasting it. I used about 1/2 teaspoon. I added about 1/2 tsp salt to make the herbs pop and reduce the sweetness in the coconut milk.
  • Serve warm with crusty bread or rice for dipping.


Serving Size: 1 cup Calories: 280.05 Kcal Carbohydrates are 37.35 G Protein: 13.85 G Fat: 9.6 G Sodium: 781.2 mg Fiber: 58.58 Grains: 1.35 gr.