Lentil Mushroom Gravy

Lentil Mushroom Gravy
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Of course, gravy goes with mashed potatoes but this Lentil Mushroom Gravy takes its to a new level! Nutrient packed plant based gravy that is satisfying and filling!

Perfect for a quick weeknight dinner or for a holiday meal. Living in our house, we have both vegetarians and a meat lover. This gravy makes it so easy when I’m preparing a meat and mashed potato dinner for our meat eater and can add this in as a plant-based addition quickly and is so satisfying.

Ingredients for Lentil Mushroom Gravy:

  • Lentils, dried
  • Shallots
  • Mushrooms
  • Coconut Aminos
  • Olive oil
  • Thyme
  • Vegetable broth
  • Cornstarch
  • Salt & pepper

How to make:

sliced mushrooms and shallots sautéing in a pan.

Start by sautéing the onions for 2 minutes. Then add the mushrooms and coconut aminos, cook 1-2 minutes.

Lentil, mushrooms, and shallots simmering in a broth in a pan.

Then add lentils, broth, thyme, salt and pepper. Simmer 20 minutes. Then mix cornstarch and water together and add to lentils stirring constantly until thickened. Add additional coconut amino is desired.

Lentil mushroom gravy in a ceramic pouring gravy cup on a wooden table.
Lentil mushroom gravy over mashed potatoes on a white plate with broccoli and mashed sweet potato on plate.

As I said above, this gravy is very versatile. Not only is it great over mashed potatoes, it’s perfect over baked potatoes, rice, and noodles. Adding over cooked brown rice with a side of greens is perfect nutrient dense plant-based meal.

Other recipes you might like:

Vegan creamed asparagus on toast with roasted chick peas – recipe link here

Lentil Salad – recipe link here

Cranberry Relish – recipe link here

Lentil Mushroom Gravy

5 from 1 vote
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Course: Main Course
Keyword: Vegan Vegetarian
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4 people
Calories: 255kcal
Author: hungrydanekitchen


  • 1 tbsp olive oil
  • 1/2 cup shallots chopped (or sub red onion)
  • 2 cups mushrooms sliced
  • 3 tbsp coconut aminos divided
  • 1 tsp Thyme dried or 2 tbsp fresh
  • 1 cup lentils dried
  • 3 cups vegetable broth
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp cornstarch plus 1 more if needed
  • 2 tsp water


  • Heat oil in large deep skillet – add onion and saute for 2 minutes. Add mushrooms and 2 Tbsp coconut amino, cook 1-2 minutes. Then add lentils, broth, thyme, salt and pepper, bring to boil then reduce to simmer and cook for 20 minutes.
  • Mix cornstarch and water (start with 1 tsp and if still needs thickening add additional 1 tsp cornstarch with water), add to lentils and stir until thickened about 1 minutes. Add additional coconut amino if desired for flavor.
  • Serve over mashed potatoes, mashed cauliflower, or baked potatoes.


Makes a hearty meal when served over mashed potatoes and alongside of Baked Curried Cauliflower


Serving: 1g | Calories: 255kcal | Carbohydrates: 41g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Sodium: 968mg | Potassium: 710mg | Fiber: 16g | Sugar: 6g | Vitamin A: 418IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 4mg

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