Lentilles vertes with fresh & dried mushrooms

You’d think, having been entirely or mostly vegetarian for 25 years, I’d be pretty au fait with lentils. Not so. I reckon I’ve got red lentils pretty much sussed. And the other main kind here in the UK seems to be green lentils. So far, so straightforward. The problems arrive with lentilles vertes, which are apparently not the same as green lentils despite the name. And Puy lentils/lentils de Puy, which look exactly like lentilles vertes but are more expensive.


Lentilles vertes & red lentils


According to Wikipedia Le Puy green lentils seem to be basically green lentils that grow in a particular region of France, and therefore have Protected Designation of Origin status. They are described as being small and “dark speckled blue-green” in colour.

This description is pretty much spot on for the lentilles vertes (see photo, above), which is what I ultimately bought having inspected all the various lentil options for far too long one day in the shops recently. I should have just got a bag of each and had done with it. 

The next challenge, of course, was to find some yummy way of cooking them. Lentils have a distinct, earthy flavour, that I think complements woody herbs and wintery vegetables. I decided to combine them with mushrooms, thyme, and plenty of garlic to create a delicious stew. We ate this with pasta, but it would also be good with rice or polenta. I had the leftovers on toast the next day, and that was pretty fabulous, too.

I was a bit nervous serving this, as DH is often a vocal opponent of lentils, and Kipper will only eat mushrooms with her eyes closed (don’t ask) so there was a good chance it could go horribly wrong. Fortunately though, DH loved it and even Kipper scoffed it down – although she did close her eyes to eat the mushrooms… 

This served the three of us with a portion left for my lunch the next day. So, serves 3-4. Yum.

lentilles vertes with fresh & dried mushrooms

Lentilles vertes with fresh & dried mushrooms
Serves 4
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
101 calories
9 g
0 g
7 g
2 g
1 g
193 g
402 g
4 g
0 g
6 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 101
Calories from Fat 62
% Daily Value *
Total Fat 7g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
Sodium 402mg
Total Carbohydrates 9g
Dietary Fiber 1g
Sugars 4g
Protein 2g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 medium onions
  2. 6 cloves garlic
  3. 2 tbsp olive oil
  4. 100g lentilles vertes
  5. 400ml hot vegetable stock
  6. 10g dried wild mushrooms
  7. 100g fresh mushrooms
  8. 2-3tbsp olive oil
  9. 0.5 tsp dried thyme
  1. Peel the onions and slice thinly. Peel the garlic and cut each clove into 3-4 pieces.
  2. Heat the 2 tbsp olive oil in a large saucepan and cook the onions and garlic for a few minutes until softened.
  3. Add the lentilles vertes to the pan and stir to coat in the oil. Add the stock and bring to a simmer. Cover, and cook for around 30 minutes, stirring occasionally.
  4. Meanwhile, soak the dried mushrooms in around 150ml of hot water. Thinly slice the fresh mushrooms.
  5. Heat the remaining oil in a large frying pan and add the fresh mushrooms. Cook over a medium heat until softened and beginning to brown.
  6. Drain the dried mushrooms, reserving the soaking liquid. Chop finely and add to the fresh mushrooms together with the thyme. Cook for a few minutes, then pour in the soaking liquid through a strainer to catch any bits of grit. Allow the liquid to bubble away until it is nearly all gone. Remove from the heat.
  7. Once the lentilles vertes have been cooking for half an hour, add the mushroom mixture and stir well. Continue cooking on a very low heat for another 15-20 minutes, until the lentilles vertes are tender and most of the liquid is absorbed.
  8. Serve with pasta, rice, polenta, or crusty bread.
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If this has whetted your appetite for lentils, why not try some of these delicious recipes:

Don’t forget to order your copy of Helen’s delicious Pesach – available now as ebook, pdf or softcover book.



  1. Pingback: Mujaddara

  2. Pingback: Mujaddara | Little Sunny Kitchen

  3. I love lentils though tend to cook with red lentils most often as they can be easily hidden from my non lentil loving OH. Really like the combination of earthy mushrooms with green lentils here, definitely one to try even if it’s only me who gets to eat it as he doesn’t like mushrooms either!

    Thanks for linking to my soup 🙂

  4. In Jordan lentil soup and Mujaddara are very popular, lentils are sold in every supermarket here and are sort of cheap. I don’t think that I ever had lentils with mushrooms, sounds like a very yummy combination though! And thanks for linking to my recipe! 🙂

    • Hi Diana, and thanks! I think pulses are popular across the Middle East – you’ve reminded me that I used to cook with them more when I lived in Israel years ago. I love Mujaddara, so I’ll have to have a go at your version of it. Regards, Helen.

  5. lovely idea – we love lentils and often have it as a side dish but this recipe is great. My son will love this as he enjoys mushrooms too and as a 3 year old, pasta is part of his daily need anyway!

  6. As a fellow vegetarian I am very familiar with lentils, but I must admit the most used ones are split red lentils. Love em though – all of them and your dish looks very tasty.

  7. Oooh, I bet that’s yummy! How sweet keeping your eyes closed when you eat something you don’t like – at least she’ll eat them! 🙂
    Janie x

    • Thanks Janie! The thing is, she does like mushrooms! She’s persuaded herself that she doesn’t despite all evidence to the contrary. But as you say, at least she will eat them.

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