12/05/2018Stews - Tofu, legumes and seitan - Main courses

Simmered green lentils and mushrooms in coconut milk

Name: Simmered green lentils and mushrooms in coconut milk
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 3 serv.
Cuisine: Vegan
Ingredients: 260 g cooked green lentils; 300 g Paris mushrooms; 1 onion; flat-leaf parsley; 300 mL coconut milk; 80 g firm tofu; 2 tbsp olive oil; salt; pepper

Batch cooking Autumn / Winter Low budget Gluten-free Oven-free Blender-free

For: 3 serv.Difficulty: EasyPreparation: 20 minCooking: 45 min

Hello hello! As we told you on Instagram, we decided to be even lazier... So we're going to offer you more simple, everyday recipes :) You know, because we don't make seitan roast with mushrooms every day... It's more often something conceptual based on what's found at the back of the fridge (or burgers...)!

So in the category of conceptual fridge leftovers, we've concocted a little stew of lentils with mushrooms and coconut milk for you. It was really good, budget-friendly, it's good for your health, and you probably have all the ingredients somewhere... so let's get started ;)

Servings

Ingredients

Cups

-cooked green lentils 260 (g)
-Paris mushrooms 300 (g)
-onion 1
-flat-leaf parsley
-coconut milk 300 (mL)
-firm tofu 80 (g)
-olive oil 2 (tbsp)
-salt
-pepper

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Steps

Peel the onion. Finely chop it. Also slice the mushrooms!
In a skillet, heat the oil. Sweat the onion in it. Add the mushrooms and let cook until the constitution water has evaporated and the mushrooms are nicely golden.
Crumble the tofu by hand.
Add the lentils and tofu to the skillet. Deglaze with 500 mL of water (or broth). Let simmer for about 20 minutes, keeping an eye on it.
Add the coconut milk, some salt, and pepper.
You can serve this dish with brown rice, or just like that ;)