GREEN LENTILS WITH MUSHROOMS AND VEGETABLES – A HEARTY LUNCHBOX DISH
Vacation is over, but I prepared something delicious for the lunchbox to make the return to “life” a bit more pleasant.
🕒 Prep & Cook Time: 1 hour
🍽️ Servings: 4
🔥 Calories: 225 per serving (13 g protein; 8.5 g fat; 28 g carbs)
Ingredients
- 150 g green lentils
- 500 g champignon mushrooms
- 1 red kapia pepper
- 1 medium onion
- 3 sprigs fresh dill, chopped
- 1 tsp dried oregano
- 1 bay leaf
- 1 tbsp tomato paste (level)
- 3-4 tbsp cooking oil
- Salt and freshly ground black pepper, to taste
Instructions
- Rinse lentils and cook them in water over low heat for 15 minutes from the moment it starts boiling.
- Meanwhile, finely chop the onion and slice the red pepper. In a large pan, sauté onion and pepper in 2 tablespoons oil over low heat until softened (about 5 minutes). Remove vegetables to a bowl, leaving the oil in the pan.
- Remove mushroom stems and slice caps. Sauté mushrooms quickly in batches (3 batches suggested) in the remaining oil over high heat, adding oil if needed. Stir constantly and cook just until mushrooms soften (2-3 minutes). Transfer mushrooms to the bowl with vegetables.
- Season the vegetable mixture with salt, freshly ground black pepper, oregano, and chopped dill. Mix well.
- Drain lentils and sprinkle lightly with salt.
- In a heatproof dish, layer 1/3 of the vegetables, then 1/3 of the lentils. Repeat layers, finishing with vegetables on top. Tear the bay leaf into 2-3 pieces and insert between layers.
- Dissolve tomato paste in 3/4 cup water and pour over the layered mixture. The water will not fully cover the contents. Cover the dish and bake at 180°C (350°F) for 25 minutes.
- Remove the cover and bake an additional 15-20 minutes to reduce the sauce. Check that lentils are fully cooked.
- Remove from oven and allow to cool. The sauce will continue to absorb into the lentils. Serve warm or reheat as needed.
Serving Suggestions
Great as a nourishing lunch, served with a boiled country egg or fresh salad. Ideal for packing into lunchboxes for a healthy meal on the go.
💡 Tips
- Sauté mushrooms in batches to avoid overcrowding and ensure even cooking.
- Use fresh dill for aromatic flavor.
- Baking with the lid on helps steam the lentils while the uncovered final stage thickens the sauce.
📝 Final Thoughts
This layered green lentils and mushroom dish is hearty, wholesome, and packed with flavor. It’s a perfect return-to-routine meal that nourishes and comforts with every bite.