Description
A cozy, earthy twist on a classic stroganoff with creamy lentils and savory mushrooms, perfect for a filling weeknight meal.
Ingredients
Scale
- 1 cup lentils
- 2 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 tablespoons soy sauce
- 1 teaspoon paprika
- 1 cup sour cream or coconut cream
- Salt and pepper to taste
- Olive oil for cooking
- Cooked pasta or rice for serving
Instructions
- Rinse the lentils under cold water and pick out any stones. Chop the onion, mince the garlic, and slice the mushrooms. Measure the broth, soy sauce, and paprika. Have the sour cream or coconut cream ready to stir in at the end.
- In a large skillet, heat about 1 tablespoon olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is soft and translucent, about 4–5 minutes.
- Add the sliced mushrooms to the skillet. Cook until they release their moisture and begin to brown, about 5–7 minutes. Stir in the rinsed lentils, vegetable broth, soy sauce, and paprika. Bring to a boil, then reduce heat and simmer, uncovered, until the lentils are tender, about 20–25 minutes.
- When the lentils are cooked through, remove the pan from heat. Stir in the sour cream or coconut cream until the sauce is smooth and glossy. Taste and season with salt and pepper. Serve the stroganoff hot over cooked pasta or rice.
Notes
For a vegan version, use coconut cream and nutritional yeast. Add herbs or spices for variations.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 5g
- Sodium: 625mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 16g
- Protein: 16g
- Cholesterol: 0mg