Description
A creamy and hearty lentil mushroom stroganoff that offers comfort and nourishment, perfect for busy weeknights.
Ingredients
Scale
- 1 cup lentils
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 tablespoon soy sauce
- 1 teaspoon paprika
- 1 cup sour cream or cashew cream
- Salt and pepper to taste
- 12 ounces egg noodles or your choice of pasta
- Fresh parsley for garnish
Instructions
- Rinse and prepare the lentils. In a pot, add the lentils along with the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the lentils are tender.
- Sauté the aromatics. While the lentils are cooking, take a large skillet and heat the olive oil over medium heat. Once hot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
- Cook the mushrooms. Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, stirring occasionally until they become tender.
- Combine lentils and season. Stir in the cooked lentils, soy sauce, and paprika. Season with salt and pepper to taste.
- Create the creamy mixture. Lower the heat and fold in the sour cream or cashew cream, mixing until well combined.
- Cook the pasta. Cook your pasta according to the package instructions until al dente. Drain the pasta and combine it with the stroganoff sauce in the skillet.
- Serve and garnish. Serve hot, garnished with fresh parsley.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 16g
- Protein: 20g
- Cholesterol: 0mg