Description
A plant-based, velvety stroganoff featuring lentils and mushrooms, perfect for a hearty yet healthy comfort dish. This dairy-free (or optional dairy) recipe balances umami, creaminess, and protein-rich nutrition in every bite.
Ingredients
1 cup dried green or brown lentils, rinsed
8 oz mushrooms (cremini, button, or shiitake), sliced
2 tbsp olive oil or avocado oil
2 cloves garlic, minced
1/2 tsp dried thyme or oregano
1/2 tsp smoked paprika (optional)
3 cups vegetable broth
1/4 cup soy sauce (low sodium preferred)
1/2 cup unsweetened soy yogurt or plain Greek yogurt (for creaminess)
1 tbsp cornstarch or flour (to thicken)
Salt and pepper to taste
Instructions
Cook lentils in 2 cups broth until tender (about 20-25 minutes). Set aside.
Heat oil in a pan, sauté mushrooms until golden, add garlic and herbs; cook 3-4 minutes.
Combine cooked lentils and mushroom mixture. Stir in remaining broth, soy sauce, and soy yogurt. Simmer 10 minutes.
Mix in cornstarch with 1-2 tbsp water, add to sauce, and simmer until thickened. Season final dish.
Serve over rice, egg noodles, or crusty bread.
Notes
For vegan version, use soy sour cream or coconut milk yogurt. Substitute mushrooms with portobellos for a smoky flavor. Leftovers store well in the fridge for 3-4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 10mg