Indian-Spiced Mushrooms and Lentils

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It’s a common problem. You dutifully make your grocery list, purchase the items, get them home, and then think, We have nothing to eat!

This isn’t the case when shopping at the farmer’s market. Fresh produce, meats, and cheeses come at you from all sides, angling for a way to jump in your bag. Preserves longing to be draped across a baguette slice beckon. Everyone attempts to be noticed and shows off its best color, primping as it sees you coming.

Except the humble mushroom. The mushroom knows it can’t compete with the vibrancy of early spring carrots, the lush heads of lettuce, or even a giant fish gaping at you from its bed of ice. The mushroom keeps to itself, knowing you’ll come over eventually, brought by curiosity of the long line or recipe-tested experience. It can’t wait to join the rest of the gang in your bag, but it doesn’t need to be showy. It just Is.

Mushrooms - This Indian-spiced dish will appeal to vegetarians and meat-eaters alike, thanks to the meaty mushrooms and protein-rich lentils.

This recipe is great for any meat-eater who is lost when it comes to the challenge of a meatless meal. Keeping the mushrooms in large slices helps create the illusion of meat, and lentils have tons of protein. Adding in tomatoes, onion, and fresh spinach makes the dish reminiscent of a stew. It’s filling as is, but for a complete meal add a green salad and serve with naan bread for scooping.

You’ll notice the recipe calls for garam masala. This is an Indian spice blend that is often sold premade, but there are many recipes online for creating your own garam masala mix. Depending on the spices in your mix, decrease or increase the amount used. Also, feel free to substitute olive oil for the coconut oil, but I feel the coconut oil really adds another layer of flavor to the dish.

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Indian-Spiced Mushrooms and Lentils

Spiced mushrooms and lentils make for a hearty vegetarian dish.
Author : Megan Myers
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 145 kcal


  • 1/2 cup red lentils
  • 1 cup water
  • 1 1/2 tablespoons garam masala
  • 2 tablespoons coconut oil
  • 2 cups sliced button mushrooms
  • 1 15- ounce can diced tomatoes
  • 1/2 red onion, diced
  • 2 cups baby spinach, torn into bits


  • In a small saucepan, combine lentils and water. Bring to a boil, then reduce heat to low and cover.
  • In a large flat bottom skillet, heat coconut oil over medium-high heat. Stir in garam masala and heat until fragrant. Add onions and mushrooms and cook until onions are softened. Add tomatoes and lentils, and cook over medium heat, stirring occasionally, for about 10 minutes. Add spinach and cook another 10 minutes.
  • Serve immediately, though the dish is even more delicious as leftovers, as the flavors get to mambo in the fridge.


Calories: 145 kcalCarbohydrates: 16 gProtein: 6 gFat: 8 gSaturated Fat: 6 gSodium: 200 mgFiber: 7 gSugar: 6 g

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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About Megan

I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…

5 from 1 vote (1 rating without comment)

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