Roasted Mushroom Balsamic Lentils

How about ROASTED MUSHROOM BALSAMIC LENTILS for a recipe name? That’s certainly a mouthful, right? Well, in this day in age, you’ve got to be crafty when it comes to naming your dishes. Or you just don’t know what to call something, so you jam a bunch of words together and hope you get the point across! LOL!

I’m Not New to This Game

I’ve been blogging for way too long. So long, in fact, that I have apparently refused to update anything I do here! But I’m cool with that, at least for now. But, I will say, upon close inspection of other blogs, I’ve noticed a trend. Here’s how it goes. Said blogger takees 1 paragraph to say something special. Then moves into the ingredients in the dish and why they are there. Then, you have to scroll forever while they talk about each step…and THEN, the recipe.

I Think It’s SEO

So yeah, remember, I said I’m old…or at least not new to blogging. But unlike everyone else who evolves, I’m like the old guy who refuses to get the hearing aid. Yes, I’m sure that a blog post like I described above does really well with SEO (why, I don’t know), but I don’t want to read that, nor do I want to write that.

Roasted Mushroom Balsamic Lentils |

Roasted Mushroom Balsamic Lentils

So instead, I’ll just keep on keepin’ on for the two people that actually read these posts! 🙂 This dish is really just my happy place. Earthy meets earthy all over the place here! I love black or beluga lentils and I love roasted mushrooms. It’s literally a food pairing from heaven. And here I’ve paired it with a simple balsamic vinaigrette and fresh basil. Um, YUM! Enjoy friends!

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Roasted Mushroom Balsamic Lentils |

Roasted Mushroom Balsamic Lentils

  • Author: Sara Haas
  • Total Time: 55 minutes
  • Yield: 4 servings 1x


There’s nothing wrong with roasted mushrooms tossed with balsmic, fresh basil and black lentils! Try this recie for Roasted Mushroom Balsamic Lentils and thank me later!


  • 1/2 cup black (beluga) lentils, picked over and rinsed
  • 1 1/2 cups water
  • 1 clove garlic
  • 2 cups mushrooms of your choice
  • 2 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 teapsoon kosher salt
  • 1/8 teaspoon cracked black pepper
  • 1/2 avocado, thinly sliced
  • 1 cup basil leaves (torn or thinly sliced)

For the balsamic dressing

  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 2 teaspoons honey
  • 3 tablespoons olive oil


  1. Place the lentils, water and garlic clove in a saucepot and bring to a boil. Reduce heat to a simmer, cover partially and cook, 35 to 40 minutes, until lentils are tender. Drain any excess water. Season with 1/8 teaspoon salt during the last 5 minutes of cooking.
  2. Place a large, rimmed baking sheet in the oven on the middle rack and preheat the oven to 425’F.
  3. Quarter large mushrooms and toss with oil, balsamic vinegar and salt and pepper. Carefully remove baking sheet from the oven and spread mushrooms out onto pan. Roast for 15 minutes, stirring once halfway through cooking time.
  4. Meanwhile, make the dressing. Whisk the vinegar, mustard and honey together. Stream in the olive oil, whisking, until combined. Season to taste with salt and pepper.
  5. To serve, portion lentils onto a serving plate, top with mushrooms, drizzle with balsamic vinaigrette. Garnish with sliced avocado and basil.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: side dish

Keywords: vegetarian, lentils, side dish


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