This easy delicious Vegan Creamy Coconut Mushroom Lentils comes packed with flavour and is a perfect recipe for meat-free Mondays or any day of the week for that matter.
So Monday came around, got the kids off to school, had breakfast, cleared up and started prepping to make my usual Easy Red Lentil Dhal, which is a perfect dish for batch cooking and heating up for quick lunches, or dinners. It’s perfectly yummy just on its own or paired with some rice and a whole heap of other sides.
But as I am grabbing ingredients for the dhal, I spotted the packet of dried Porcini mushrooms I had purchased to make some of this Mushroom Risotto and couldn’t help but ponder how yummy a mushroomy lentil dish would be instead.
As well as the mushrooms, I also had some leftover coconut milk from the Spiced Thai Chicken Curry, so figured that needed to be used too. Some of my best dishes come from this little throw together at the last minute creative moments in the kitchen when I am using up ingredients that need to be cooked.
Make sure you use the regular canned coconut milk, not light or cartoned, as you just won’t get that same creaminess without it, we only use a small amount in this recipe, and when divided up it is not a huge amount of syns. Any leftovers of coconut milk I pop into containers or even an ice cube tray and freeze for another day. You never know when you might need some coconut milk for a recipe.
Want to know the best part of all? You can cook the Vegan Creamy Coconut Mushrooms Lentils stovetop or in an Instant Pot (Pressure Cooker).
If you haven’t heard of an Instant Pot you are seriously missing out. It is the best kitchen gadget I have purchased. I love this thing so much, that I almost use it EVERY.SINGLE.DAY.
It is basically a 7in1 cooker, and it slow cooks, pressure cooks, sautes, has settings for soup, chilli, rice, porridge and even makes yoghurt (I haven’t tried that yet).
I recommend using brown or green lentils for this dish (rather than red lentils), as you want them to hold their shape and stay chunky with a bite to them in the Vegan Creamy Coconut Mushrooms Lentils. Then as well as the dried mushrooms, I also add in fresh mushrooms, for that rich mushroom flavour.
Do take the time to do the reducing down of the stock to really brown the mushrooms, skip on this stage and that flavour will totally be missing. The flavour from the dried mushrooms really takes it to a whole other level. It seriously will not be the same without them. Trust me!!!
Love lentil dishes? Check out some of my other dishes:
- Syn Free Spicy Sweet Potato and Lentils
- Syn Free Spicy Lentils and Spinach
- Easy Low Syn Red Lentil Dhal
- 4 Ingredient Quick Lentil Curry (Instant Pot)
- Syn Free Spicy Carrot and Lentil Soup
- Coconut Green Lentil Curry
- Lentil, Wheat Berry and Vegetable Curry
- Low Syn Lentil Curry (Instant Pot and Stove Top recipe)
- Millet and Brown Lentil Pilaf
- Aubergine, Courgette, Sweet Potato and Lentil Curry
or head on over to my FULL RECIPE INDEX with over 850 delicious Slimming World Recipes to browse, by syn value, ingredients, meal type etc.
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A seriously dreamy bowl of Creamy Coconut Mushroom Lentils – yum!!
HOW CAN I ADD A 1/3 SPEED FOODS TO THIS CREAMY COCONUT MUSHROOM LENTILS?
There are heaps of mushrooms as well as some onion and not forgetting the spinach already in this recipe, but you can always up the speed foods by what you choose to serve this with. Cauliflower Rice is a great idea for a rice replacement or if you like your mashed potatoes, this would be great with Cauliflower Mash. I actually enjoyed this just as it is in a bowl, hearty, filling and warming in this chilly fall weather.
Doing some batch cooking? This recipe is also perfect for freezing if you are lucky enough to have any leftovers of course. If you want some to freeze, it’s a great idea to double up on the ingredients, make a large pot and then you can put some in some freezer containers and freeze for another day.
To heat up, I fully defrost and heat in the microwave or over a low heat in a pan until heated through. Easy Peasy!!
What Kitchen Items do I need to make this Creamy Coconut Mushroom Lentils?
- Kitchen Scales
- Measuring Cups
- Measuring Spoons
- Mixing Bowl
- Wooden Spoon
- Santoku Knife (perfect knife for chopping veg)
- Chopping Board
- Dutch oven or Instant Pot
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This easy delicious Vegan Creamy Coconut Mushrooms Lentils comes packed with flavour and is a perfect recipe for meat-free Mondays or any day of the week for that matter. Stove Top: Instant Pot: This recipe is dairy free, gluten free, vegan, Slimming World and Weight Watchers friendly *suitable for freezing If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full. Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. All images and content on Slimming Eats are copyright protected. Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy. Vegan Creamy Coconut Mushroom Lentils (Stove Top and Instant Pot)
Ingredients
Instructions
Notes
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 208Total Fat: 3.7gSaturated Fat: 2.1gSodium: 356mgCarbohydrates: 31.2gFiber: 15.2gSugar: 4gProtein: 14.9g
Coconut milk. Is it the timed variety that’s high in syns. Or the carton sort that you use on porridge? Thanks for another tasty recipe.
yes it is the regular canned stuff, not light or in a carton, you only use a small amount in the recipe, so divided up it’s not many syns at all and worth it for the creaminess. Any leftover coconut milk can be frozen for another day.
Just made this. Didn’t have the spinach so added mixed vegetables. The look of it wasn’t too appealing but the taste ,ade up for it.
Just started SW. Already have an instant pot and a Thermomix. Have you tried a Thermomix??
Thanks for inspiring me at the beginning of my journey xx
can I use tinned lentils Thank You
yes you can, you just may need to adjust some of the liquid.
We are fairly new to plant based cooking and cooked this last night. Used light coconut milk, as that’s all I had and added green beans, had run out of spinach, 15 mins before the end.Served it with garlic roasted diced potatoes. No pic as we wolfed it down before I had a chance. It was delicious THANK YOU.
Made this yesterday and it was absolutely fantastic. Had some last night and the rest of it today. Extremely filling and found there was no need to add anything extra to it. Love all of your recipes and the effort you take to provide all of us healthy eaters with plenty of choice and inspiration. Many thanks, Heather
Can I use dried red lentils? Can’t wait to try this
Thank you
green or brown are best, as they hold their shape and don’t go mushy.
This was satisfying and delicious. Served with brown jasmine rice and warm flatbread…fantastic!!!!
In not a very good cook and always have mediocre results, but I made this tonight and it was delicious!!! Luckily I have 3portions for the freezer, but this will become a firm favourite. Thank you
Our family is slowly transitioning to vegan life style. This was the first ever dinner vegan recipe I’ve tried, as the flavours sounded yummy.
We’ll I’m glad to say this was a massive hit with entire family. Everyone loved it, seems like we have found a new family favouire!
I served this over oven roasted garlic potatoes.
THANK YOU for such a delicious recipe! I’m looking forward to trying many more of your recipes ❤️
So glad that you enjoyed this recipe, I hope you continue to enjoy many more.