Description
A creamy and delicious Lentil Mushroom Stroganoff that combines the earthy flavors of lentils and mushrooms in a rich sauce, perfect for a comforting meal.
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 8 ounces mushrooms, sliced (button or cremini)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce (vegan if preferred)
- 1 cup vegetable broth
- 1 cup sour cream or vegan sour cream
- Salt and pepper to taste
- 8 ounces egg noodles or pasta of choice
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, cook the egg noodles according to package instructions. Drain and set aside.
- In the same pot, heat olive oil over medium heat. Add diced onion and sauté for about 3-4 minutes until translucent.
- Add minced garlic and sliced mushrooms to the pot. Cook for another 5-7 minutes until the mushrooms are browned and tender.
- Stir in the lentils, thyme, smoked paprika, soy sauce, Worcestershire sauce, and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes, or until the lentils are tender.
- Once the lentils are cooked, stir in the sour cream and mix well. Season with salt and pepper to taste.
- Combine the lentil mixture with the cooked noodles and stir until well coated.
- Serve hot, garnished with fresh parsley.
Notes
- For added flavor, try incorporating a splash of white wine during the mushroom sauté step.
- You can substitute lentils with chickpeas or black beans for a different texture and taste.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 5mg