Description
A delightful twist on classic beef stroganoff, featuring rich, creamy lentils and mushrooms, perfect for family dinners or weeknight meals.
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
- Fresh parsley, chopped, for garnish
Instructions
- Cook the fettuccine according to package instructions, then drain and set aside.
- Cook green lentils following package instructions until tender, about 20-25 minutes, then drain and set aside.
- In a skillet, heat olive oil over medium heat, sauté diced onion for 3-4 minutes until translucent.
- Add minced garlic and sliced mushrooms, cooking until mushrooms are golden brown.
- Stir in soy sauce, smoked paprika, and dried thyme until mushrooms are well coated.
- Pour in vegetable broth and simmer for 5 minutes to blend flavors.
- Reduce heat and stir in cooked lentils and plant-based yogurt, simmer until heated through.
- Adjust seasoning with salt and pepper to taste.
- Portion the lentil mixture over the cooked fettuccine pasta and garnish with parsley before serving.
Notes
For a gluten-free version, substitute fettuccine with gluten-free pasta or zucchini noodles.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg