Description
Lentil Mushroom Stroganoff is a hearty and healthy twist on the classic stroganoff, featuring lentils and mushrooms in a creamy sauce.
Ingredients
Scale
- 1 cup lentils
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 teaspoon paprika
- 1 tablespoon soy sauce
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse the lentils and cook them in vegetable broth until tender, about 20-25 minutes.
- In a large skillet, heat olive oil over medium heat and sauté the onion and garlic until translucent.
- Add the sliced mushrooms and cook until they are browned.
- Stir in the cooked lentils, paprika, and soy sauce.
- Pour in the coconut milk and simmer for 5-10 minutes until the sauce thickens.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a gluten-free version, ensure the soy sauce is gluten-free.
- This dish can be served over rice or pasta for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Lentil Mushroom Stroganoff, Vegan Stroganoff, Healthy Stroganoff