A MEAL YOU CAN MAKE
Mushroom & lentil pot
Soft mushrooms and white beans with oregano
About 44 minutes · 2 servings · Hob · large lidded pan
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 250g Mushrooms, sliced
- 240g Tinned lentils, drained
- 240g Tinned cannellini beans, drained
- 400g Tinned tomatoes, chopped
- 150g Onion, finely chopped
- 10g Garlic, minced
- 15ml Olive oil
- 1 tsp Dried oregano
- 150ml Water
Allergens: Check all ingredient packaging; no allergen-free assurance. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~376 kcal · 23g protein · 51g carbohydrate · 10g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Gather & prepare
Wipe and slice 250g mushrooms. Drain 240g tinned lentils and 240g tinned cannellini beans (drained). Chop 150g onion (finely chopped) and 10g garlic (minced). Measure the remaining ingredients.
Start the pan
Warm 15ml olive oil. Soften 150g onion (finely chopped) for 3 minutes, stirring. Add 250g mushrooms (sliced) and cook for 3 minutes. Add 10g garlic (minced) and 1 tsp dried oregano, then 400g tinned tomatoes (chopped), 240g tinned lentils (drained), 240g tinned cannellini beans (drained) and 150ml water. Bring to a simmer.
Cook gently
Simmer gently, covered, over low heat. Stay nearby. Pause another hands-on task before stirring or adjusting the heat. Add a little water if the mixture catches or becomes too thick; extend the timer if the ingredients need longer.
Check: Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness.
Check, finish & portion
Check the mushrooms are tender and the beans and lentils are steaming hot throughout. Stir gently to keep some beans whole. Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness. Serve now or portion for prompt cooling; do not wait for the other meals to finish.
Check: Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness.
Clear & clean equipment
Turn off the burner. Transfer remaining food to shallow containers. Clean the pan and utensils before the next meal. Allow extra time if equipment is too hot to handle.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.