Coconut Lentils with Red Miso Mushrooms

Creamy coconut lentils, gently spiced with curry paste and enriched with peanut butter, create the perfect base for savoury red miso mushrooms. Finished with crispy onions, cooling yoghurt and fresh chilli, this easy one-pan dinner is comforting, flavour-packed and perfect for busy weeknights.


Written by Merchant Gourmet
30 minutes Serves 2 Beginner
Coconut Lentils with Red Miso Mushrooms
Ingredients
  • 2 tbsp olive oil
  • 1 large leek, sliced
  • 3 garlic cloves, minced
  • 1 tbsp massaman curry paste
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 1 tbsp peanut butter
  • 1 tsp soy sauce
  • 1 can coconut milk
  • 1 pouch Merchant Gourmet Puy Lentils
  • 100g mixed mushrooms
  • 1 tbsp butter
  • 1 tsp red miso paste
  • Crispy onions, to serve
  • Greek yoghurt, to serve
  • Red chilli, sliced, to serve

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Puy Lentils
Puy Lentils
250G
  1. Heat the olive oil in a large frying pan over a medium heat. Add the sliced leek and cook for 8 minutes until softened.
  2. Add the garlic and cook for a further 3–4 minutes until fragrant.
  3. Stir in the curry paste, turmeric and curry powder and cook for 2–3 minutes, stirring regularly.
  4. Add the peanut butter and soy sauce, followed by the coconut milk. Stir until smooth.
  5. Add the Merchant Gourmet Puy Lentils and simmer gently for 10 minutes until thickened and creamy.
  6. Meanwhile, melt the butter in a separate frying pan over a medium heat. Add the mushrooms and cook until golden and beginning to caramelise.
  7. Stir through the red miso paste and cook for a further 1–2 minutes. Add a splash of water if needed to loosen.
  8. Divide the coconut lentils between bowls and top with the red miso mushrooms.
  9. Finish with crispy onions, a dollop of Greek yoghurt and sliced red chilli before serving.

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