Lentils and mushrooms cream with thyme

This cream of lentils and mushrooms with thyme contains another recipe of the blog the cream of mushroom recipe . The lentils cream is fine but tasteful and you can eat it alone or use it as a side dish. Certainly, there is some work to do in order to make the final cream but it worth the try! It’s up to you :-)

In two words: 

“World, world, O world!
But that thy strange mutations make us hate thee,
Lie would not yield to age.”

To Start...

difficulty easy
preparation– 15’
cooking - 30′
serves - 2 (as a side dish) ou 1 (as a standalone dish)

To Sum-up...



  • 50gr of green lentils
  • 1 carrot of medium size
  • 1 small onion
  • 1 small clove of garlic
  • ½ a bay leaf
  • ½ teaspoon of thyme
  • ¼ teaspoon of fleur de sel or coarse salt
  • 5 turn mills of black Kampot pepper
  • 400ml of hot water
  • 2 teaspoons of olive oil
  • ½ portion of the cream of mushrooms


  • Peel and wash the onion and garlic
  • Wash and peel the carrot
  • Slice the carrot in small rounds
  • Chisel the onion
  • Dice the garlic in small cubes
  • Heat-up a small sauce pan
  • Add the onion and stir without any oil until it loses its humidity and start to shine a little bit
  • Add the olive oil and stir
  • Add the garlic and stir
  • Once the garlic and the onion get some color, add the carrot
  • Stir everything together
  • Add the lentils, the thym and the bay leaf, and stir everything together
  • Add the hot water and stir
  • Add salt and pepper
  • Low the heat to medium and put the lid on
  • Cook for 30’
  • During this time, you prepare the cream of mushrooms
  • Once the lentils are ready (they will have just a little bit of juice), remove the bay leaf and mix everything together with a stick blender and make the cream
  • Add the cream of mushrooms and stir everything together
  • Once the cream becomes homogenous, the dish is ready
  • Enjoy!

o-o C'est si bon ! o-o

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