Mushroom Lentil Stuffing

Mushroom Lentil Stuffing

Let’s face it, one of the favorite dishes on our holiday table is that yummy bowl of stuffing, am it right?  Therein lies the problem.  Typically, holiday meals are loaded with carbs, and fat and that stuffing is a big contributor.  This mushroom lentil stuffing will satisfy your desire for stuffing without all those carbs.  Plus you get the added benefits of lots of fiber and protein, as well as lots of vitamins and minerals!

Did I mention it’s also REALLY tasty when used in a sandwich?

This delish recipe is found on page 33 of my recently published cookbook, Healthy Holidays with the Unconventional Foodie.  It is one of 52 amazing, full-color recipes that you are sure to LOVE!  You can pick up the book HERE.

Don’t miss out on all the yummy goodness found in Healthy Holidays with the Unconventional Foodie cookbook! After all,…EVERY day is a holiday!

Also, make sure you join our community so you don’t miss any of my other great recipes, events and offers.

Healthy Holidays with the Unconventional Foodie

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Mushroom Lentil Stuffing

Mushroom Lentil Stuffing

Delicious, gluten-free, vegan stuffing!
Course: Side Dish
Cuisine: American
Keyword: gluten-free, lentils, mushrooms, stuffing
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 8 servings
Calories: 137kcal
Author: Coach Collette
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For the Lentils

  • 1 C dry lentils
  • 2 C water
  • 1 bay leaf

For the Stuffing

  • 3 stalks organic celery
  • 2 organic carrots
  • 1 medium onion diced
  • 8 oz mushrooms sliced
  • 2 TBSP extra virgin olive oil
  • 1/2 tsp sage
  • 1/2 tsp thyme
  • 1/2 C vegetable stock
  • kosher salt to taste
  • fresh ground black pepper to taste


  • The day before, cover dry lentils with water and soak for 4 hours or overnight
  • Drain and rinse lentils, then cover with water and add bay leaf. Cook until just tender (approximately 20-30 minutes). Remove bay leaf.
  • Meanwhile, chop celery, onion and carrots, Slice mushrooms
  • Heat oil in large saucepan over medium heat. Saute veggies until onions are soft and translucent.
  • Add lentils spices and vegetable stock. Season with salt and pepper to taste. Lower heat to medium low and continue to simmer until the stock has been absorbed.
  • Serve warm


Nutrition Facts
Mushroom Lentil Stuffing
Amount Per Serving
Calories 137 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Sodium 88mg4%
Potassium 427mg12%
Carbohydrates 19g6%
Fiber 9g36%
Sugar 3g3%
Protein 7g14%
Vitamin A 2656IU53%
Vitamin C 4mg5%
Calcium 30mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.


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