Lentils.org

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Lentils.org

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Mushroom Lentil Duxelle Dip

Prep Time: 10 Minutes

Total time: 30 Minutes

Servings: 4

Served warm or cold, this spin on a classic is delicious year-round. The lentils play very well with the umami of the sautéed mushrooms, acidity from the wine and richness of the sour cream and yogurt.

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    1 Tbsp (15 mL) canola oil

    1 cup (250 mL) finely chopped onion

    2 garlic cloves, chopped

    1/2 lb (225 g) finely chopped mushrooms

    to taste, salt and pepper

    1/4 cup (60 mL) white wine

    1 cup (250 mL) cooked green lentils

    1 Tbsp (15 mL) fresh thyme leaves

    1/3 cup (75 mL) plain Greek yogurt

    1/3 cup (75 mL) sour cream

    2 Tbsp (30 mL) finely sliced chives, plus more for garnish


Directions

  1. Heat oil in a medium sauté pan and add onion. Cook until lightly golden, add garlic and cook for another 3 minutes.
  2. Stir in mushrooms and cook until golden brown, stirring occasionally, approximately 10 minutes. Season well with salt and pepper.
  3. Deglaze the pan with white wine and stir in lentils and thyme. Continue to cook for another 2-3 minutes or until the excess wine reduces.
  4. Pour mixture into a medium bowl. Stir in yogurt, sour cream, and chives until fully combined. Season to taste with salt and pepper.
  5. Pour into a serving bowl, garnish with chives and serve alongside toasted crostini, crackers, or fresh vegetables.

This dip can be prepared in advance. If it needs to be thinned out slightly, add a dollop of sour cream or yogurt.


Nutritional Information

  • Serving Size: 3/4 cup (175 mL)
  • Per serving:
  • Calories 190
  • Total Fat 8 g
  • Saturated Fat 3.5 g
  • Cholesterol 15 mg
  • Carbohydrates 18 g
  • Dietary Fibre 5 g
  • Sugar 5 g
  • Protein 9 g
  • Sodium 135 mg
  • Potassium 435 mg
  • Folate 109 mcg