Lentil and Mushroom Bake

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 172.0
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 226.0 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 6.0 g
  • Protein: 11.6 g

View full nutritional breakdown of Lentil and Mushroom Bake calories by ingredient
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Adapted from a newsletter, which had a recipe adapted from 'Sanitarium Best of Vegetables Month by Month' Adapted from a newsletter, which had a recipe adapted from 'Sanitarium Best of Vegetables Month by Month'
Number of Servings: 6


    Lentil mixture:
    Non-stick canola cooking spray (2-3 second spray)
    1 medium onion, chopped
    1 clove garlic, crushed
    1 medium carrot, chopped
    2 celery ribs, finely chopped
    2 cups water
    1 1/4 cups dried red lentils, washed
    1 tablespoon soy sauce
    1 teaspoon dried basil

    Mushroom filling:
    Non-stick canola cooking spray (2-3 second spray)
    250g flat mushrooms, sliced
    2 cloves garlic, crushed
    3 tablespoons chopped fresh parsley
    1/2 teaspoon dried basil

    2 slices wholemeal bread, crumbled (or breadcrumbs)


Lentil mixture:
1. Heat a non-stick saucepan to medium heat, spray with canola spray. Gently fry onion, garlic, carrot and celery until onion is translucent and vegetables are soft.
2. Add the water, red lentils, soy sauce and basil. Bring the mixture to the boil, then reduce heat and simmer covered for 25-30 minutes, stirring occasionally, until the lentils are tender.

Mushroom filling (make while lentils are cooking):
1. Heat a frying pan to medium heat, spray with oil spray.
2. Fry mushrooms, stirring, for 2 minutes, then add all other ingredients. Mix well and cook another minute. Set aside to wait for the lentils to finish.

To assemble:
Place half the lentil mixture into a shallow, oven safe casserole dish. Spread the mushroom mixture over it, then place the remaining lentil mixture on the top. Top with crumbled bread/bread crumbs.

Bake at 190 degrees Celcius for 20-25 minutes until top is golden.

Serve sprinkled with extra parsley, steamed greens or a salad, and a carbohydrate of your choice (mashed potato is good). You can divide this into four instead of six and serve without a carbohydrate if you prefer (just serve yourself 1 1/4 serves instead of 1).

Serving Size: makes six servings of a bit over a cup

Number of Servings: 6

Recipe submitted by SparkPeople user PHRASER.

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