Description
A creamy and delicious Lentil Mushroom Stroganoff that is perfect for a comforting meal.
Ingredients
- 1 cup brown or green lentils
- 8 oz fresh cremini or button mushrooms, sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 cups low-sodium vegetable broth
- 1 cup coconut milk or heavy cream
- 8 oz egg noodles (or gluten-free pasta)
- 2 tsp paprika
- 1 tsp dried thyme
- 2 tbsp olive oil
Instructions
- Rinse lentils under cold water until clear. Finely chop onions and garlic.
- In a skillet, heat olive oil over medium heat and sauté onions until translucent (about 5 minutes). Add garlic and sauté for another minute.
- Stir in sliced mushrooms; cook until tender and liquid is released (7–8 minutes).
- Add rinsed lentils and vegetable broth; bring to boil, then reduce heat and simmer covered for 20–25 minutes until lentils are tender.
- Stir in coconut milk or cream with paprika and thyme; simmer uncovered for 5 more minutes.
- Cook pasta according to package instructions. Serve stroganoff over noodles, garnished with fresh parsley.
Notes
- For a gluten-free option, use gluten-free pasta.
- Fresh parsley can be used as a garnish for added flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg