The Best Creamy Mushroom & Spinach Lentils (Gluten Free, Vegan)

Prep: 5 minutesCook: 25 minutesTotal: 30 minutes
Yield: serves 2Category: Dinners
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This delicious mushroom and spinach lentils recipe has become one of my favourite meals to whip up through the week when I don’t have much time to cook. It is stew like in consistency which makes it perfect on those colder days when you crave hearty comfort food.

This recipe consists entirely of plants and legumes meaning that it is packed full of nutrients as well as flavour. It is a really filling and satisfying dish that is perfect on its own or as part of a larger meal. The lentils and mushrooms add quite a meaty texture so you certainly won’t miss it, however, if you do eat meat this dish would work well paired with chicken or steak. You could even keep it completely vegan and accompany this with my Aubergine Steak recipe if desired.

I originally made this recipe with cream cheese but revised it to make the dish vegan. If preferred, you could still add a few tablespoons of dairy free cream cheese into this to make it extra creamy, however, it is just as good without it. Alternatively, if you are not vegan and are just trying to add in a few more meat free meals you could make this with regulat cream cheese.

I personally prefer red onion in this recipe but white onion works equally as well. Ensure you check the packet instructions on the porcini mushrooms as some will require soaking in advance. I love topping this creamy mushroom, spinach and lentil stew with fresh thyme

If you like my mushroom and spinach lentils recipe you may also like my Creamy Mushroom Stroganoff recipe which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 350g 2 + 3/4 cups chestnut mushrooms
  • 150g 3/4 cup red lentils
  • 500ml 2 + 1/4 cups water
  • 2 handfuls spinach
  • 1 red onion
  • 20g 1/2 cup porcini mushrooms
  • 2 cloves garlic
  • 1 vegetable stock cube
  • 1 tsp thyme
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • splash olive oil


  1. Add the water, lentils, porcini mushrooms and stock cube to a saucepan and cook over a moderate heat ensuring you stir occasionally to prevent them from sticking to the bottom of the pan
  2. Whilst the lentils are cooking, peel and finely slice the onion and garlic before adding to a large saucepan along with the olive oil. Cook over a moderate heat.
  3. Once the onions have softened, add the mushrooms and spinach to the pan and cook for another five minutes. Add more oil if necessary
  4. Once the lentils have formed a soft, thick consistency pour them into the saucepan containing the rest of the ingredients and stir well
  5. Add the salt, pepper and thyme to the pan. Stir well and leave to simmer over a low heat for ten minutes, stirring occasionally


  1. Josh Gudgeon

    Amazing recipe. So tasty! Highly recommend.

    • Natasha Gelder

      Thanks Josh! Glad you enjoyed it!


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