Lentil Mushroom Stroganoff

Ingredients

• 1 cup green or brown lentils, rinsed and drained
• 1 tablespoon all-purpose flour (or gluten-free flour)
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 cup vegetable broth
• 1 cup unsweetened plant-based milk
• 2 tablespoons soy sauce
• Fresh parsley, chopped, for garnish
• Cooked pasta or rice, for serving

Instructions

1. In a medium saucepan, combine the lentils with 3 cups of water. Bring to a boil, then reduce the heat to a simmer. Cook for about 20-25 minutes, or until the lentils are tender but not mushy. Drain and set aside.
2. In a large skillet over medium heat, add the olive oil. Once hot, add the diced onion and sauté for about 5 minutes until the onion becomes translucent.
3. Add the minced garlic and sliced mushrooms to the skillet. Cook for an additional 5-7 minutes until the mushrooms are golden brown.
4. Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
5. Slowly pour in the vegetable broth while stirring continuously. Add the plant-based milk, soy sauce, smoked paprika, dried thyme, and cooked lentils. Stir well to combine.
6. Bring the mixture to a gentle simmer and cook for about 10 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
7. Serve the Lentil Mushroom Stroganoff over cooked pasta or rice. Garnish with chopped fresh parsley.

Nutrition