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Baked potatoes recipe with lentil pie and mushrooms

Baked potatoes recipe with lentils and mushrooms

  • Author: Sanchita Dey
  • Total Time: 55 minutes
  • Yield: 4 people 1x
  • Diet: Vegan


Your mouth will water when you try these baked potatoes recipes 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.




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

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  • 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.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stove-Top
  • Cuisine: American, Indian


  • Serving Size: 4 people
  • Calories: 370Kcal
  • Sugar: 4g
  • Sodium: 97mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 12g
  • Protein: 14g

Keywords: Baked potatoes recipe with lentils and mushrooms