Lentil Mushroom Stroganoff
A delightful twist on the classic stroganoff dish, made with lentils and mushrooms for a creamy, rich sauce over pasta.
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Main Course
Cuisine vegetarian
Servings 4 servings
Calories 350 kcal
Lentils
- 1 cup dried green or brown lentils Rinsed and drained
- 8 ounces mushrooms Sliced
- 1 medium onion Diced
- 2 cloves garlic Minced
- 2 tablespoons olive oil For sautéing
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 tablespoon soy sauce
- 1 cup vegetable broth
- 1 cup coconut milk or heavy cream For creaminess
- salt and pepper To taste
- 8 ounces egg noodles or your choice of pasta For serving
- fresh parsley Chopped, for garnish
Prepare all ingredients by rinsing lentils, slicing mushrooms, dicing onion, and mincing garlic.
In a large pot, add rinsed lentils and 2 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender. Drain excess water.
In the same pot, heat olive oil over medium heat. Sauté onion for 3-4 minutes until translucent, then add garlic and mushrooms. Cook for 5-7 minutes until browned.
Stir in cooked lentils, thyme, paprika, and soy sauce. Add vegetable broth and bring to a gentle boil. Reduce heat and simmer for a few minutes.
Stir in coconut milk or heavy cream, season with salt and pepper, and simmer for an additional 5 minutes.
Serve over cooked egg noodles and garnish with parsley.
Calories: 350kcalProtein: 15gSodium: 600mg
Keyword lentils, mushrooms, stroganoff