Lentil Mushroom Stroganoff
Lentil Mushroom Stroganoff is a delightful, plant-based twist on the classic comfort food, delivering rich flavors and satisfying textures in every bite. This creamy dish features hearty lentils and savory mushrooms enveloped in a luscious sauce, making it perfect for both weeknight dinners and cozy weekend lunches. With just a few simple ingredients and steps, you can create a wholesome meal that is not only delicious but also packed with nutrients. Serve it over pasta or enjoy it on its own for a filling experience that will leave you craving more.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Plant-based
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 cup dry green lentils
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 2 tbsp soy sauce
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 cup vegetable broth
- 1 cup unsweetened plant-based yogurt
- Salt and pepper to taste
Instructions
- Cook fettuccine according to package instructions; drain and set aside.
- In a pot, cook green lentils until tender; drain and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté the onion until translucent.
- Add garlic and mushrooms; cook until mushrooms are golden brown.
- Stir in soy sauce, smoked paprika, and thyme; coat mushrooms evenly.
- Pour in vegetable broth; let simmer for about 5 minutes.
- Reduce heat, add cooked lentils and plant-based yogurt; gently simmer until heated through.
- Season with salt and pepper before serving over fettuccine.
- Garnish with fresh parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 560mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 18g
- Protein: 17g
- Cholesterol: 0mg
Find it online: https://happycookingtime.com/lentil-mushroom-stroganoff-recipe/