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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

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