Description
Lentil Mushroom Stroganoff is a hearty and satisfying dish that beautifully marries the earthy flavors of lentils and mushrooms with a creamy sauce. Perfect for busy weeknights or cozy family dinners, this recipe takes just 15 minutes to prep and is bursting with flavor from ingredients like smoked paprika and soy sauce. It’s nutritious, packed with protein, and can easily be served over pasta or rice for a filling meal. With its rich taste, this stroganoff is sure to please both vegetarians and meat-lovers alike. Plus, it stores well for easy leftovers, making it an ideal choice for meal prep!
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. Drain and set aside.
- In a pot, cook the lentils until tender. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté diced onion until translucent.
- Add minced garlic and sliced mushrooms; cook until mushrooms are golden brown.
- Stir in soy sauce, smoked paprika, and thyme.
- Pour in vegetable broth; simmer for about 5 minutes.
- Reduce heat; mix in cooked lentils and plant-based yogurt until warmed through.
- Season with salt and pepper to taste before serving over pasta.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 570mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 17g
- Protein: 15g
- Cholesterol: 0mg