Description
A hearty, comforting dish that combines lentils and mushrooms in a creamy sauce, perfect for any meal.
Ingredients
Scale
- 1 cup brown or green lentils
- 8 oz fresh cremini or button mushrooms, sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 cups low-sodium vegetable broth
- 1 cup coconut milk or heavy cream
- 8 oz egg noodles (or gluten-free pasta)
- 2 tsp paprika
- 1 tsp dried thyme
- 2 tbsp olive oil
Instructions
- Rinse the lentils under cold water until the water runs clear.
- Heat olive oil in a skillet over medium heat and sauté onions until translucent, about 5 minutes. Add minced garlic and cook for another minute.
- Stir in sliced mushrooms and cook until tender, about 7-8 minutes.
- Add rinsed lentils and vegetable broth to the skillet; bring to a boil. Reduce heat and simmer covered for 20-25 minutes until lentils are tender.
- Stir in coconut milk or heavy cream along with paprika and thyme; simmer uncovered for 5 minutes.
- Cook egg noodles according to package instructions, serve stroganoff over noodles, and garnish with parsley.
Notes
Rinse lentils thoroughly and avoid overcooking mushrooms for optimal texture and flavor. This dish can be made vegan by using coconut milk instead of heavy cream.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg