Red lentils with broccoli, mushrooms and Parmesan cheese

Cooked red lentils with vegetables and Parmesan cheese may look like mush, but it is delicious mush.

These legumes have a decent amount of protein as a main dish, and they are rich in fiber.

You’ll notice red lentils are no longer red once cooked. Instead, they appear split-pea green.

This makes a nice, light dinner or a warm, weekend lunch. It’s also a one-pot meal, which makes cleaning up simple.

It is best topped with freshly-grated Parmesan cheese.

Red lentils with broccoli, mushrooms and Parmesan cheese

Prep Time: 5 mins
Cook Time: 20 mins
Yields: 2


  • 1 cup red lentils, rinsed
  • 1 tablespoon olive oil
  • 2 cups of vegetables broth
  • 1 cup of mushrooms, sliced
  • 2 cups of broccoli, chopped
  • 1 teaspoon dried oregano
  • 1/2 cup of freshly-grated Parmesan cheese


  1. Coat large pan with olive oil over medium heat.
  2. Add red lentils. Stir for one minute.
  3. Add the vegetable broth, broccoli, mushrooms and dried oregano. Stir.
  4. Cover and reduce heat to medium low for about 15 minutes or until all of the broth is absorbed with the mixture.
  5. Sprinkle Parmesan cheese on top.

Recipe variation

Swap the broccoli and mushrooms with cauliflower and the oregano with sage for a slightly different dish that’s equally tasty.

Carrie is the author of the Wise Taste food blog.

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