Vegan Creamy Coconut Mushroom Lentils (Stove Top and Instant Pot)

Step 1

Add the dried porcini mushrooms to a bowl, add boiling hot water just to cover the mushrooms (you don't need much) and allow to soak for about 10 minutes. Drain, but reserve liquid. Roughly chop the porcini mushrooms and set aside.

Step 2

Spray a large casserole pot or deep frying pan with cooking oil spray, add the onion and fry for a few mins until translucent.

Step 3

Add in the garlic, fresh mushrooms and chopped porcini mushrooms, and using some of the stock, keep adding in a little at a time and reduce down on a medium high heat, until the mushroom mix has a lovely deep golden colour (you will use approx 120ml of the stock for this) This process will take a few minutes, but it's worth it.

Step 4

Add the thyme, oregano and parsley, lentils and remaining stock, plus reserved liquid from porcini mushrooms, bring to a boil, then reduce heat and simmer for about 40-45 minutes, lentils should be tender.

Step 5

Add in the coconut milk and spinach and stir until the spinach is wilted down into the lentils and the dish is creamy.

Step 6

Season as needed with salt and black pepper.

Step 7

Serve and enjoy!!

Step 8

Add the dried porcini mushrooms to a bowl, add boiling hot water just to cover the mushrooms (you don't need much) and allow to soak for about 10 minutes. Drain, but reserve liquid. Roughly chop the porcini mushrooms and set aside.

Step 9

Set instant pot to saute (high) mode, spray with cooking oil spray and once Instant Pot displays hot, add in the onion and fry for a few minutes until translucent.

Step 10

Add in the garlic, fresh mushrooms and chopped porcini mushrooms, and using some of the stock, keep adding in a little at a time and reduce down until the mushroom mix has a lovely deep golden colour (you will use approx 120ml of the stock for this) This process will take a few minutes, but it's worth it.

Step 11

Add the thyme, oregano and parsley, lentils and remaining stock, plus reserved liquid from porcini mushrooms, add the lid and set instant pot to manual mode (high pressure) for 12 minutes. Ensure you close valve if it doesn't do it automatically like on some models.

Step 12

Once it finishes cooking time, do a quick release of the pressure.

Step 13

Set back to saute mode and add in the coconut milk and spinach, stirring until the spinach is wilted down and the lentils are creamy.

Step 14

Season as needed with salt and black pepper.

Step 15

Serve and enjoy!!