Description
A creamy and comforting lentil mushroom stroganoff that turns humble ingredients into a savory meal, perfect for a filling weeknight dinner.
Ingredients
Scale
- 1 cup lentils
- 2 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon flour
- 1 teaspoon paprika
- 1/2 cup sour cream or yogurt
- Salt and pepper to taste
- Olive oil for cooking
- Pasta or rice for serving
Instructions
- Rinse the lentils under cold water and pick out any debris. Chop the onion, mince the garlic, and slice the mushrooms. Measure the broth and other ingredients so everything is ready.
- In a large pot, heat about 1–2 tablespoons olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is soft and translucent, about 4–5 minutes, stirring often.
- Add the sliced mushrooms to the pot. Cook, stirring occasionally, until the mushrooms release their liquid and turn golden brown, about 6–8 minutes.
- Stir in the lentils, vegetable broth, soy sauce, flour, and paprika. Bring the mixture to a simmer. Reduce the heat to medium-low and cook for about 25 minutes, stirring occasionally, until the lentils are tender and the sauce thickens.
- Reduce the heat to low. Stir in the sour cream or yogurt until smooth, then season with salt and pepper. Heat gently without boiling.
- Serve the stroganoff over cooked pasta or rice, and garnish with chopped parsley or extra paprika if desired.
Notes
For a vegan version, use plant-based yogurt. Substitute flour with cornstarch for gluten-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 16g
- Protein: 14.5g
- Cholesterol: 10mg