Description
A creamy, savory twist on the classic beef stroganoff, made vegetarian with earthy mushrooms and tender lentils.
Ingredients
Scale
- 1 cup lentils (green or brown)
- 2 cups vegetable broth
- 1 cup mushrooms (sliced)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 cup sour cream or a vegan alternative
- Salt and pepper to taste
- Cooked pasta or rice for serving
Instructions
- Rinse the lentils and pick out any stones. Combine lentils and 2 cups vegetable broth in a pot. Bring to a boil, then reduce heat and simmer until tender (20–25 minutes). Drain any excess liquid and set aside.
- In a large pan, heat 1 tablespoon olive oil over medium heat. Add chopped onion and minced garlic. Sauté until translucent and soft, about 4–6 minutes.
- Add sliced mushrooms to the pan. Stir in soy sauce, dried thyme, and paprika. Cook until mushrooms are tender and browned, about 6–8 minutes.
- Stir cooked lentils into the mushroom mixture. Lower heat and fold in sour cream until the sauce is smooth. Taste and adjust seasoning. Serve over cooked pasta or rice.
Notes
Using low-sodium broth or soy sauce will lower sodium levels. Add a dash of lemon for added brightness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 4g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 30mg