I love mushy food. Creamy, carrot, sweet potato mushes with caramelized onions was my comfort food growing up. It still is. It’s likely a preference developed by my digestive and absorption issues. When it comes to a choice between pasta or vegetables, I always crave vegetables; the more nutrient dense option. And puréed foods are a dream for delicate and compromised digestive systems. Puréed foods pass more quickly through the digestive tract (very helpful in particular to those with gastroparesis), the stomach needs to produce less acid to break down the food, and requires much less energy as well. When you’re sick, lacking sleep, or feeling weak, puréed foods are a wonderful (comforting and nourishing!) choice.

This coconut lentil mushroom mush recipe is inspired by classic Indian dishes and combines overnight soaked coral lentils (overnight soaking of grains makes them even easier to digest and takes away the less agreeable side effects of bean eating) combined with coconut cream and seared mushrooms. The secret to perfectly cooked mushrooms? Check out my mushroom cooking tips.

Serves 2

Ingredients

1/2 to 1 cup uncooked coral lentils (100g to 200g)

1/2 cup coconut cream (120ml)

1 handful of mushrooms

Large piece of ginger (10g to 15g)

Turmeric root (5g to 10g)

2+ tablespoons white balsamic vinegar (30ml+)

S+P

Recipe

Let lentils soak overnight (try adding some salt and pepper and grated ginger to infuse flavors overnight). Then boil lentils for another 15 minutes until mushy and leftover water absorbed. Add coconut cream and as much grated ginger and turmeric as you can handle! Then add the white balsamic vinegar and salt and pepper.

Slice the mushrooms and grill them with a little oil in a sautée pan. Add salt and pepper and a dash of white balsamic or wine!

Divide the lentils between plates and top with grilled mushrooms.