Name: Lentil Mushroom Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 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

why make this recipe

Lentil Mushroom Stroganoff is a delightful and hearty dish that brings comfort to your table. It combines the earthy flavors of mushrooms and lentils, making it a perfect meat-free alternative to the classic stroganoff. Not only is it delicious, but it’s also packed with nutrients. This recipe is easy to make, offers a creamy texture, and is great for any day of the week. Plus, it’s a fantastic way to enjoy some plant-based goodness!

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how to make Lentil Mushroom Stroganoff

Ingredients:

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

Directions:

Cook the fettuccine pasta according to package instructions. Drain and set aside.
In a pot, cook the green lentils according to package instructions until tender. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent.
Add the minced garlic and sliced mushrooms to the skillet, cooking until the mushrooms are golden brown.
Stir in soy sauce, smoked paprika, and dried thyme, coating the mushrooms evenly.
Pour in the vegetable broth and simmer for 5 minutes.
Reduce heat and stir in the cooked lentils and plant-based yogurt. Simmer gently until heated through.
Season with salt and pepper to taste.
Serve the lentil mushroom mixture over the cooked fettuccine pasta.
Garnish with fresh parsley before serving.

how to serve Lentil Mushroom Stroganoff

Serve the Lentil Mushroom Stroganoff hot over the fettuccine pasta. It pairs well with a side salad or some crusty bread to soak up the creamy sauce. You can sprinkle additional parsley on top for a fresh touch.

how to store Lentil Mushroom Stroganoff

To store leftovers, let the Stroganoff cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to 3 days. To reheat, warm it on the stove over low heat or in the microwave until heated through.

tips to make Lentil Mushroom Stroganoff

Make sure to rinse your lentils before cooking to remove any debris.
For extra flavor, consider adding a splash of white wine when cooking the mushrooms.
Feel free to swap in different types of pasta if you prefer something other than fettuccine.
You can adjust the thickness of the sauce by adding more or less vegetable broth.

variation

For a variation, you can use other types of mushrooms like button or portobello mushrooms. For a little heat, add some crushed red pepper flakes while sautéing the onions. You can also switch the plant-based yogurt for nutritional yeast for a cheesy flavor.

FAQs

1. Can I use canned lentils instead of dry?
Yes, you can use canned lentils to save time. Rinse and drain them before adding to the skillet.

2. Is this recipe gluten-free?
To make the recipe gluten-free, simply use gluten-free pasta.

3. Can I freeze the Lentil Mushroom Stroganoff?
Yes, you can freeze it. Just let it cool completely, then store in a freezer-safe container. Thaw it in the fridge before reheating.