Description
A creamy and comforting lentil mushroom stroganoff made with tender lentils, mushrooms, and a rich sauce.
Ingredients
Scale
- 1 cup dried green or brown lentils
- 8 ounces mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 tablespoon soy sauce
- 2 cups vegetable broth
- 1 cup sour cream or plain Greek yogurt
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- 8 ounces egg noodles
- Fresh parsley, chopped
Instructions
- Simmer lentils in water until tender, then drain.
- Sauté onion in olive oil until soft, then add garlic and mushrooms.
- Stir in thyme, paprika, and soy sauce.
- Sprinkle flour over the mixture and stir well.
- Gradually add vegetable broth and simmer until thickened.
- Stir in lentils and sour cream and season to taste.
- Serve over cooked noodles and garnish with parsley.
Notes
- Use gluten-free pasta if needed.
- Add a splash of white wine for extra depth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 10mg