Mushroom Lentil Duxelle Dip –

Mushroom Lentil Duxelle Dip

  By lentilsorg  ,

April 28, 2017

.0 0

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.

  • Prep: 10 Minutes
  • Cook: 20 Minutes
  • 10 Minutes

    20 Minutes

    30 Minutes

  • Yields: 4


  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.


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


Nutrition Facts

Serving Size3/4 cup (175 mL)
Sodium135 mg
Potassium435 mg
Protein9 g
Cholesterol15 mg
Sugar5 g
Total Fat8 g
Saturated Fat3.5 g
Total Carbohydrates18 g
Dietary Fiber5 g