January invites a quieter kind of cooking. The sort that fills the kitchen with warmth, asks very little of you, and rewards you with something deeply comforting at the table. This creamy mushroom, lentil and thyme one-pot is exactly that kind of dish.

It was inspired by those evenings when you want food that feels grounding rather than heavy, nourishing without trying too hard. Earthy mushrooms, tender lentils and fresh thyme simmer gently together, creating a dish that feels generous and complete. It is vegetarian cooking at its most reassuring, familiar, satisfying, and wonderfully unfussy.

Whether you are easing into Veganuary, cooking more plant-forward meals, or simply craving something wholesome after the indulgence of December, this is the sort of recipe that quietly earns a place in your regular rotation.

Creamy Mushroom, Lentil & Thyme One-Pot

Serves: 4 | Prep time: 15 minutes | Cooking time: 40 minutes | Total time: 55 minutes

Ingredients

     • 2 tablespoons extra-virgin olive oil

     • 1 medium onion, finely chopped

     • 2 celery sticks, finely sliced

     • 2 carrots, diced

     • 300 g chestnut mushrooms, thickly sliced

     • 2 garlic cloves, finely chopped

     • 1 tablespoon tomato purée

     • 1 teaspoon smoked paprika

     • 150 g green or brown lentils, rinsed

     • 750 ml vegetable stock

     • 2 fresh thyme sprigs

     • 1 bay leaf

     • 2 tablespoons double cream or oat cream

     • Sea salt and freshly ground black pepper

     • Fresh parsley or thyme leaves, to finish

Method

1. Heat the olive oil in a large, heavy-based pot over medium heat. Add the onion, celery, and carrots, then cook gently for 8 to 10 minutes until softened and lightly golden.

2. Add the mushrooms and cook for a further 5 minutes, allowing them to release their moisture and deepen in colour.

3. Stir in the garlic, tomato purée, and smoked paprika, cooking for one minute until fragrant.

4. Add the lentils, vegetable stock, thyme sprigs, and bay leaf. Bring to a gentle simmer, then reduce the heat, cover, and cook for 30 to 35 minutes until the lentils are tender and the stew is rich.

5. Remove the thyme sprigs and bay leaf. Stir in the cream, season with salt and pepper, and let the pot sit off the heat for a few minutes before serving.

6. Finish with fresh herbs and serve warm.

Hints & Tips

     ➼ Make ahead: This dish improves overnight. Store in the fridge for up to 3 days and reheat gently.

     ➼ Vegan option: Use oat or cashew cream instead of dairy cream.

     ➼ Extra richness: A small knob of butter or drizzle of olive oil at the end adds gloss and depth.

     ➼ Serve with: Crusty sourdough, mashed potatoes, or buttered greens.

     ➼ Leftovers: Spoon over toast or baked potatoes for an easy next-day lunch.