Marinated Mediterranean Mushrooms and Lentils recipe

Preparation Time: 1 hours | Cooking Time: 50 minutes

This light, zesty mushroom and lentil dish is perfect for serving up as a lunchbox meal or with some grilled chicken.


  • 450g chestnut mushrooms
  • 375g lentils
  • 4 tbsp. oil
  • Juice and zest of 1 lemon
  • 1 tsp. each dried thyme and oregano
  • Salt and pepper
  • 1 x 400g tin chopped tomatoes
  • 125ml veg or chicken stock
  • 70g black pitted olives


  1. Halve the mushrooms. Whisk oil, lemon juice and zest, thyme, oregano and salt and pepper. Add mushrooms, toss to coat, cover and leave to sit for 1 hour.

  2. Meanwhile, put lentils into a saucepan. Cover with water, cover with a lid, bring to the boil, reduce to a simmer and cook for 15-20 minutes or until tender. Drain.

  3. Put mushrooms into a large frying pan along with the marinade and fry until golden. Add the tomatoes, cooked lentils, stock and olives. Cover and simmer for 15-20 minutes or until the mix is thickened and the mushrooms tender, then season to taste.

If you like, add some freshly chopped parsley or basil to the recipe once cooked. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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