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Sage Lentils with Squash and Mushrooms

Sharon Palmer

Turn to savory lentils prepared with seasonal squash, earthy mushrooms, and aromatic sage for a simple, rustic meal you won’t soon forget. You can get this easy plant-based dish for Sage Lentils with Squash and Mushrooms on the table in 40 minutes. I love to serve it with whole grain bread and a crisp kale salad for a body and soul satisfying meal on a cool evening. The leftovers are wonderful, too.

The recipe features gem-like Belgua lentils, which are like tiny onyx pearls. If you can’t find those in stores, you can easily swap out the black lentils for green or red for a different color scheme. This recipe is also impressive on your plant-based holiday table. In fact, Forks Over Knives asked me permission to feature this recipe in their print magazine, as well as online.

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Sage Lentils with Squash and Mushrooms

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(2 votes, average: 5.00 out of 5)

  • Author: The Plant-Powered Dietitian
  • Prep Time: 15 minutes
  • Cook Time: 34 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


Turn to pretty delicata squash, earthy mushrooms, and jewel-like beluga lentils to make a fabulous, hearty plant-based (vegan) meal that’s equally good for a weeknight dinner or holiday table.



  • Fresh sage leaves, as desired


  1. Split squash in half lengthwise, and scoop out seeds. Do not remove peel. Slice vertically into about ½-inch slices to create scalloped slices of squash.
  2. Heat olive oil in a large saucepan or Dutch oven. Add squash and onions and sauté for 2 minutes. Add peppers, mushrooms, garlic, sage, smoked paprika, black pepper, and salt (optional). Sauté for additional 2 minutes.
  3. Add lentils, water, and buillion cube and simmer for 20 minutes, with lid on. Add apple juice and cook for an additional 5-10 minutes, until lentils are tender, yet firm. May need to add additional water to replace moisture lost to evaporation. Should make a thick texture.
  4. Garnish with fresh sage leaves, as desired.
  • Category: Entree
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 367
  • Sugar: 8 g
  • Sodium: 498 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 59 g
  • Fiber: 24 g
  • Protein: 22 g
  • Cholesterol: 0 mg

Keywords: vegan squash recipe, best vegan squash recipe, squash and lentils

For other recipes featuring lentils, check out some of my favorites:

Lentil Walnut Bolognese with Spaghetti
Mushroom Bomb Lentil Pasta
Smoky Lentil Chili

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