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Canned Lentil Mushroom Green Bean Skillet Without Cream

Three ingredients need three different treatments in this canned lentil mushroom green bean skillet without cream. Fresh mushrooms brown first, fresh green beans soften in a small amount of broth, and already-cooked lentils enter at the end. Dijon and lemon finish a light pan sauce that coats the vegetables without a heavy cream base.
Print Recipe
Prep Time 12 minutes
Cook Time 30 minutes
Total Time 42 minutes
Servings: 2 hearty servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 tablespoon olive oil
  • 8 ounces cremini mushrooms, sliced
  • 1/2 onion, chopped
  • 1 garlic clove, minced
  • 8 ounces fresh green beans, cut into 1-inch pieces
  • 1 can (15 ounces) cooked lentils, rinsed and drained
  • 1/3 cup vegetable broth
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • Black pepper and salt

Equipment

  • wide lidded skillet
  • Broad spatula
  • knife
  • cutting board
  • fine colander
  • Measuring tools
  • small tasting plate

Method
 

Brown the mushrooms and soften the aromatics
  1. Start the mushroom layer. Heat the oil over medium to medium-high heat in the broad skillet. Add the sliced mushrooms and spread them across the base. Cook for about 5–6 minutes, leaving them briefly between turns so some surfaces can color. Allow released moisture to evaporate before stirring constantly.
  2. Add onion, then garlic. Stir in the onion and cook for about 3 minutes, until the pieces begin to soften. Add the garlic and stir briefly until aromatic. Lower the heat if the garlic starts coloring immediately; it should not become a dark coating on the pan.
Cook the fresh beans before adding lentils
  1. Add the bean-cooking liquid. Fold in the 1-inch green-bean pieces and pour in the measured broth. Scrape light golden residue from the bottom with the spatula. Bring the small amount of liquid to a gentle simmer and cover the skillet.
  2. Check a thicker bean. Cook covered for about 4–6 minutes, then lift the lid away from your face. Transfer a representative piece to the small plate and let it cool enough to bite. It should be tender with some bite remaining. Continue cooking if it is hard, adding water by the tablespoon only if the pan dries out.
  3. Clear excess liquid. If the beans are ready but broth pools beneath them, cook uncovered briefly before the lentils enter. The pan should stay moist enough to coat the ingredients. Do not reduce it until the bottom is completely dry and the garlic sticks.
Warm and season gently
  1. Fold in the lentils and Dijon. Add the drained lentils and teaspoon of mustard. Warm gently for 2–3 minutes, lifting from the bottom to distribute the mustard. Avoid vigorous circular stirring. If a cool center remains, continue gently until the entire skillet is hot.
  2. Finish off the heat. Remove from the burner, stir in the teaspoon of lemon juice and taste before adding salt and pepper. Divide the mushrooms and green beans among the portions, then add the lentils and light pan juices.

Notes

Yield and time: Makes 2 hearty portions or 3 lighter portions; allow about 12 minutes of prep and 30 minutes of cooking, adjusting for green-bean thickness.
Pan and mushrooms: Use a wide lidded skillet. Let mushrooms release and evaporate their moisture before adding broth so they brown rather than steam.
Beans and lentils: Simmer cut green beans with the measured broth until tender with some bite. Fold in drained canned lentils and Dijon only near the end; stir gently to keep them intact.
Finish: Take the skillet off heat before adding lemon. Taste before salting, as canned lentils and broth vary.
Leftovers: Refrigerate promptly in shallow containers, use within 3–4 days, and reheat thoroughly to 165°F (74°C).