Name: Mushroom and lentil toasts
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2
Ingredients: ½ cup whole brown lentils, dry (100 g), Weigh dry before sorting and rinsing; do not substitute split red lentils.; 2 cups water for cooking the lentils (500 ml), Reserve 30 ml of this cooking liquid before draining.; 10½ oz white mushrooms, trimmed and finely chopped (300 g); 4 slices of plant-based whole-wheat bread, Four slices around 40 g each; check ingredients and allergens.; 1 medium onion, peeled and finely diced (100 g); 2 garlic cloves, peeled and minced (6 g); 1 tbsp olive oil; ½ tsp dried thyme leaves; 2 tsp prepared yellow mustard; 1 tbsp lemon juice; ¼ tsp fine salt; ⅛ tsp ground black pepper

Browned mushrooms and partly mashed lentils make a generous topping for crisp toast. Thyme, mustard and lemon season the mixture, which is divided between four bread slices for two lunches. The topping can be prepared ahead, with the bread toasted just before serving.

Brown finely chopped mushrooms in a wide pan

Use the trimmed raw mushroom weight in the ingredient list. Chop the caps and stems into small pieces so they mix evenly with the lentils and stay on the bread. A few larger pieces are fine, but long slices are harder to spread into an even layer.

Choose a wide skillet and leave it uncovered. The mushrooms release liquid during the first part of cooking; keep cooking until that liquid has mostly evaporated before expecting browned surfaces. The Mushroom Council recommends a single layer and time to brown before turning. Give the pieces some contact with the pan between stirs.

Add the garlic and thyme once the mushrooms have browned. They need only a short time in the hot pan before the lentils arrive. If the mushrooms finish first, take the skillet off the heat while the lentils complete their simmer. This keeps the small onion and garlic pieces from darkening further.

Mash some lentils and count the bread too

Cook the brown lentils until tender enough to crush with a fork. Drain them, reserving the small measured amount of cooking liquid, then mash about half. The mashed portion joins the mushroom pieces and whole lentils into a topping that can be spooned onto toast without scattering across the plate.

Lentils are included among the protein foods in Canada’s food guide. This recipe’s serving also includes two bread slices: their weight matters when choosing a loaf. Four large, thick bakery slices can weigh much more than the four approximately forty-gram slices specified here.

Choose plant-based bread and check the package for animal ingredients. Wheat, sesame and mustard are declared allergens for this recipe; check both the bread and mustard labels if you change brands. Toast the slices without extra oil until the middle feels crisp enough to support the filling. Spoon the topping on just before eating, sharing the whole pan between the two lunches.

Keep the topping separate for planned lunches

The assembled toasts soften as they stand. Store the filling in its own container and keep the bread separate, ready for the toaster. Health Canada advises prompt refrigeration in shallow containers.

Reheat only the topping needed for one lunch, stirring so its center warms along with the edges. If chilling has made it stiff, loosen it with a small splash of water. Check the reheating temperature given in the card, then spoon onto freshly toasted bread. This order lets the bread stay crisp while the lentils and mushrooms become hot throughout.

Ingredient	USD	CAD
whole brown lentils, dry	$0.42	$0.27
water for cooking the lentils	$0.00	$0.00
white mushrooms, trimmed and finely chopped	$2.70	$3.93
plant-based whole-wheat bread slices	$1.45	$2.19
onion, peeled and finely diced	$0.23	$0.20
garlic, peeled and minced	$0.11	$0.05
olive oil	$0.18	$0.16
dried thyme leaves	$0.05	$0.02
prepared yellow mustard	$0.02	$0.04
lemon juice	$0.04	$0.05
fine salt	$0.00	$0.00
ground black pepper	$0.01	$0.01
Recipe total	$5.20	$6.92
Per serving	$2.60	$3.46

Mushroom and lentil toasts

Brown finely chopped mushrooms in a wide pan

Mash some lentils and count the bread too

Keep the topping separate for planned lunches