Description
This creamy lentil mushroom stroganoff is a hearty vegetarian dish that satisfies cravings while catering to gluten-free and vegan diets.
Ingredients
Scale
- 1 cup dried green or brown lentils (Rinse and drain before use.)
- 8 ounces mushrooms (button or cremini) (Substitute with shiitake or portobello for varied flavors.)
- 1 medium onion (Dice it well for even cooking.)
- 3 cloves garlic (Mince for maximum impact.)
- 2 tablespoons olive oil (Can use vegetable oil as an alternative.)
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 tablespoon soy sauce (Use tamari for a gluten-free option.)
- 2 cups vegetable broth (Homemade or store-bought both work well.)
- 1 cup sour cream or plain Greek yogurt (Substitute with coconut or cashew cream for a vegan option.)
- 2 tablespoons all-purpose flour (For gluten-free, swap with cornstarch or a gluten-free flour blend.)
- Salt and pepper to taste (Adjust according to your preference.)
- 8 ounces egg noodles or your favorite pasta (Gluten-free pasta is a delicious alternative.)
- Fresh parsley (For garnish.)
Instructions
- In a medium saucepan, combine 1 cup of rinsed lentils with 3 cups of water. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 20-25 minutes until tender but not mushy. Drain the lentils and set them aside.
- While the lentils are cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 diced onion and sauté for 3-4 minutes until it becomes translucent. Then add 3 minced cloves of garlic and 8 ounces of sliced mushrooms, cooking for an additional 5-7 minutes until the mushrooms turn golden brown.
- Once the mushrooms are browned, stir in 1 teaspoon of dried thyme, 1 teaspoon of paprika, and 1 tablespoon of soy sauce. Allow to cook for 1-2 minutes, stirring frequently.
- Sprinkle 2 tablespoons of all-purpose flour over the mixture and stir well to coat. Slowly pour in 2 cups of vegetable broth while whisking constantly to prevent lumps. Bring to a gentle simmer and cook for about 5 minutes until it thickens.
- Reduce heat to low and fold in the cooked lentils and 1 cup of sour cream. Stir until well combined, heating through for 2-3 minutes. Season with salt and pepper.
- In a separate pot, cook 8 ounces of egg noodles according to package instructions until al dente. Drain the noodles.
- To serve, place a portion of noodles on plates and ladle the creamy lentil mushroom stroganoff over the top. Garnish with fresh parsley.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 15 g
- Protein: 15 g
- Cholesterol: 10 mg