Baked potatoes recipe with lentils and mushrooms

Your mouth will water when you try these Baked potatoes recipe with lentils and mushrooms. To top it all off, they are gluten-free and vegan (if you use oil). The creamy veggie bake is topped with mushrooms, almond-flavored lentils, nutty lentils, and aromatic thyme. A vegan pie filled with mushrooms, onions, and lentils is savory and warm thanks to its herb and veggie filling.

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A vegetarian version of shepherd’s pie with mushrooms and lentils! In this dish, lentils and mushrooms are topped with a rich, full-bodied gravy. This dish is rounded out with crispy potatoes which completes this dish.

Lentils are a staple in every kitchen. Vegetarians and vegans will find that they are not only an excellent meat alternative but also healthy and nutritious.

A simple meal of lentils and veggies along with some jasmine rice can be transformed into an elegant feast fit for any guest or family with this recipe.

In almost every Indian household, dal which is called lentil is a staple part of the meal. You must, however, prepare it differently when you want to make it for special occasions, right? 

Green Moong dal is combined with fresh ginger, garlic, tomatoes, and some basic everyday spice powders to prepare this dish. During the last step, it becomes incredibly flavorful and delicious.

How healthy is this Baked potatoes recipe with lentils and mushrooms?

Yes, of course! Let me explain,

This mushroom and lentil pie is very low in fat, using almost little oil. Those who are not vegan can use a little plain butter for frying enhances the taste even more. No oil even in baked potatoes.

As a component of vegetarian dishes, mushrooms are one of the most versatile ingredients. Frequently meaty in texture and flavor, they are a staple in many cuisines.

For a complete meal this is filling, yet wholesome, this meal has low calories but is high in protein and fiber. It contains lentils and a variety of vegetables that are nutrient-dense.

For the topping, I’m using baked round slice potatoes which come out crispy after baking. 

About Baked potatoes recipe with lentils and mushrooms

Instead of meat, I substituted carrots and mushrooms with some hearty green lentils. This stew is even better than I expected because it was cooked in lots of shallots, plenty of garlic, and seasoned with soy sauce, vegan Worcester sauce, and lots of thyme.

It is both heart-healthy (thanks to the lentils) and hearty. On a cold March evening, it wraps around you like a warm blanket, provides a lot of nutrition, and offers some protection against diabetes, heart disease, and cancer.

Yukon Gold potatoes are darker when roasted since they have a lower starch content and a higher sugar content. As a result, the crust becomes less crisp but has more flavor. They have a rich, creamy interior, so they taste great.

Lentils are practically a superfood since they are packed with fiber, protein, and B vitamins.

If your kitchen cupboards are full of lentils forlornly languishing in a long-forgotten corner, these recipes will give you plenty of ideas.

You can make so many different things with lentils, from lentil burgers to lentil muffins to salads, soups, and stews.

There’s a good chance you’ll become addicted to lentils after trying these dishes. Green lentils are easy and delicious to prepare.

Ingredients

• 2 cup – Green mong lentil/ French Green Lentil/ Green lentil
• 3 medium – Potato thick slices (After cutting soak them in cold water it will help to remove the starch)
• 10 – Button mushroom slices
• 2 medium – Onion chopped
• 4 – Green chilly chopped
• 10 cloves – Garlic chopped
• 1 medium – Carrot diced
• 4 tbsp – Olive oil
• 1 tsp – Cumin seeds
• 1 tbsp – Paprika powder
• 1 tbsp – Coriander powder
• Pink salt
• 1 tsp – Ginger powder
• 1 tsp – Cumin powder
• 1 tsp – Garam masala powder
• 1/2 tsp – Turmeric powder
• 3 tbsp – Ketchup or Tomato puree
• 3/4 cup – Almond milk

Green Lentil – In case you don’t have green lentils, you can substitute brown lentils. But red lentil isn’t recommended as they won’t hold up and will turn into mush.

Mushrooms – My favorite mushrooms are cremini or baby bella because of their heartiness. But button mushrooms were available to me at that time so I have used them.

Potatoes – I prefer Yukon Gold potatoes for their rich and creamy texture when it comes to mashed potatoes. You may substitute russet potatoes.

Carrots – You can use any vegetables for nutrients and vitamins but carrot suits best this recipe with mushrooms.

Broth or Water – I recommend using a flavorful vegetable broth, such as a homemade version or just simply use plain water.

Seasoning – I have used cumin seeds, paprika powder, coriander powder, pink salt to taste, ginger powder, cumin powder, garam masala powder, and turmeric powder.

Tomato Puree/ Tomato ketchup – I have used ready-made tomato puree for enhancing the flavor you can make it fresh at home too. If you have tomato ketchup that also you can use it.

Almond Milk – If you are not vegan use plain milk or if vegan then any dairy-free milk.

Oil – I have used olive oil. You can use any refined vegetable oil also.

Check out the baked potatoes recipe with lentil pie and mushrooms video :

How to make baked potatoes recipe with lentil pie and mushrooms recipe step by step with photo:

1. Soak green lentils in water (overnight). Cover it with a lid.
2. In a cooker add green lentils and water. Add salt and mix it. Cook for 2 whistles.
3. Let the pressure release and then open the cooker lid and take out the boiled green lentils and keep it aside.
4. In a bowl, add medium potato thick slices season with turmeric powder and salt. Keep it aside. 
5. In a frying pan, add olive oil on medium heat. Add Cumin seeds let it splatter and then add chopped garlic cloves chopped then saute for 1 minute.
6. Add onion chopped and saute onions till little golden brown.
7. Add green chilly chopped and saute.
8. Add button or baby Bella mushroom slices, medium carrot diced.
9. Saute everything nicely.
10. Cover and cook for 5 minutes.
11. After 5 minutes open cover by now the veggies will be soft.
12. Add turmeric powder, ginger powder, cumin powder, coriander powder, paprika powder.
13. Add pink salt to taste and add ketchup or tomato puree. Mix everything together nicely.
14. Add boiled green lentil.
15. Add 1 cup water. Mix everything nicely on medium heat.
16. Mix garam masala powder and almond milk. Mix everything nicely.
17. Place all the potato slices over the lentil.
18. Bake it at 350° F for 10 minutes. Decorate with chopped coriander leaves (optional).
19. Baked potato recipe with lentils and mushrooms is ready to be served.

    

Important Suggestion To Keep In Mind

• Be careful not to overcook your lentils, since they will continue to cook in the oven. You don’t want them to become mushy.
• If you want to enhance the flavor of lentils, use broth instead of water.
• Crispier crusts and fluffier centers can be achieved with russet potatoes. The Yukon Golds will be slightly less crisp and have creamier centers, as well as a deeper color and taste. Both can be used together.
  

Storage Suggestion

You can keep leftovers in the refrigerator for 3-4 days. Alternatively, you can reheat the dish on the stovetop or oven.

If you make the dish in advance, then thaw in the refrigerator overnight and bake for 10 to 20 minutes. Then take out and serve hot.

Serving Suggestion

Serve hot with steamed rice or roti or chappati. You can serve the dish as it is as well.

Frequently Asked Question

Is it possible for me to make it in advance?

Definitely. Everything can be prepared ahead of time and the pie can be assembled ahead of time as well. Then just put it in the refrigerator and whenever you are ready just bake it and serve hot.

Is it a convenient and budget-friendly recipe?

You can make a lot of food with a can of green lentils! For busy weeknights, I stockpile different varieties of lentils, because they make a satisfying, nutritionally balanced meal. In addition, dried lentils are also an excellent pantry staple.

They cook faster than their bean counterparts, you can cook them without soaking, and they are easier to digest. And last but not least, lentils are one of the cheapest sources of protein.

Are green lentils healthy?

Absolutely, adding them to our meals has so many benefits. The protein and fiber in lentils make them an excellent source of plant-based protein. Gluten-free, low-fat, low-calorie, and high in iron and folate, they are healthy and naturally gluten-free. Additionally, lentils may have a protective effect against heart disease.

When paired with a whole grain, like brown rice or whole-grain pasta, they can provide the same amount of protein as meat. Nevertheless, green lentils are the healthiest choice and save you money when compared to red or processed meat.

You may also like some other recipes on my blog – Mayonnaise sandwich, Stuffed onion rings recipe, Home Made Salad – Mediterranean Quinoa Patties & Hummus buddha bowl (Vegan And Gluten-Free), Vegetable Cheese Crepes. 

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Note: A rough estimate of nutrition is provided.

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