Description
A hearty vegetarian dish that combines lentils and mushrooms in a creamy stroganoff sauce, perfect for a comforting meal.
Ingredients
Scale
- 1 cup brown or green lentils
- 8 oz cremini or button mushrooms, chopped
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut cream
- 2 tbsp soy sauce or tamari
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Prepare your ingredients: rinse the lentils under cold water and chop the onion, garlic, and mushrooms.
- Sauté the aromatics: In a large pan over medium heat, add a splash of olive oil. Add the chopped onion and garlic, cooking until the onion is translucent, about 5 minutes.
- Cook the mushrooms: Add the chopped mushrooms and sauté for an additional 5-7 minutes until golden brown.
- Combine ingredients: Stir in the rinsed lentils, vegetable broth, soy sauce, paprika, and Dijon mustard. Bring to a gentle boil, then reduce to a simmer. Cook covered for about 20 minutes until lentils are tender.
- Add creaminess: Stir in the coconut cream, cooking for an additional 3 minutes.
- Adjust seasoning: Taste and adjust with salt and pepper as needed.
- Serve and enjoy: Serve over pasta, rice, or bread, garnished with parsley or nutritional yeast.
Notes
Ensure to check lentils periodically to avoid overcooking. You can add more broth if necessary, but it’s harder to reduce once added.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegetarian, hearty, lentils, mushroom, stroganoff, comfort food