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Lentil Mushroom Stroganoff

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A comforting and hearty lentil mushroom stroganoff that captures the essence of traditional stroganoff while being plant-based and nutritious.

Ingredients

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  • 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

  1. Cook fettuccine according to package instructions until al dente. Drain and set aside.
  2. Rinse lentils thoroughly and combine them with 4 cups of vegetable broth in a pot. Bring to a boil over medium heat, then reduce to a simmer. Cook until tender, about 20-25 minutes.
  3. In a large frying pan, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until it becomes translucent. Add the minced garlic and sauté until fragrant, then add the sliced cremini mushrooms. Sauté until the mushrooms are golden brown.
  4. Once the lentils have cooked, add them to the pan with the mushrooms. Stir in the soy sauce, smoked paprika, dried thyme, and the remaining broth. Allow to simmer for 5 minutes.
  5. Lower the heat and stir in the unsweetened plant-based yogurt until creamy. Season with salt and pepper to taste.
  6. Serve the stroganoff over fettuccine and garnish with chopped parsley.

Notes

This dish can be made ahead and stored in the fridge. To reheat, warm gently with a splash of vegetable broth.

Nutrition

Find it online: https://thestationrecipes.com/lentil-mushroom-stroganoff/

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