Lentil Mushroom Stroganoff
Indulge in the comforting flavors of our Lentil Mushroom Stroganoff Recipe, a hearty and creamy dish that’s perfect for busy weeknights or meal prep. This delightful recipe combines earthy lentils and savory mushrooms in a rich plant-based sauce, making it both satisfying and nutritious. With its quick preparation time and versatility, you can enjoy this stroganoff over fettuccine pasta, quinoa, or even zucchini noodles for a low-carb twist. Garnished with fresh parsley, this dish promises to impress family and friends alike!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Vegetarian
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 the fettuccine according to package instructions. Drain and set aside.
- In a pot, cook the lentils until tender. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté diced onion until translucent.
- Add minced garlic and sliced mushrooms; cook until mushrooms are golden brown.
- Stir in soy sauce, smoked paprika, and thyme.
- Pour in vegetable broth; simmer for about 5 minutes.
- Reduce heat; stir in cooked lentils and plant-based yogurt until heated through.
- Season with salt and pepper as desired.
- Serve over cooked fettuccine and garnish with fresh parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 560mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 18g
- Protein: 16g
- Cholesterol: 0mg
Find it online: https://epichistorian.com/lentil-mushroom-stroganoff-recipe/