Description
Indulge in the comforting richness of this Lentil Mushroom Stroganoff Recipe, a delightful blend of earthy lentils and savory mushrooms enveloped in a creamy sauce. Perfect for both lunch and dinner, this dish is not only satisfying but also packed with nutritious ingredients. With its quick preparation time and simplicity, you can whip up a meal that impresses family and friends alike. Enjoy the depth of flavor brought by smoky paprika and fresh herbs, making every bite a delicious experience.
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 for garnish
Instructions
- Cook fettuccine pasta according to package instructions; drain and set aside.
- In a pot, cook green lentils until tender; drain and set aside.
- Heat olive oil in a 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 dried thyme to coat the mushrooms evenly.
- Pour in vegetable broth; simmer for about 5 minutes.
- Reduce heat and mix in cooked lentils and plant-based yogurt; simmer gently until heated through.
- Season with salt and pepper to taste.
- Serve the lentil mushroom mixture over fettuccine pasta.
- Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 16g
- Protein: 17g
- Cholesterol: 0mg