Description
A hearty, plant-based stroganoff featuring green lentils and caramelized mushrooms in a creamy, tangy sauce. Comfort food that’s both satisfying and nutritious.
Ingredients
Scale
- 1 cup dried green lentils, rinsed
- 3 cups vegetable broth
- 1 pound mixed mushrooms, sliced
- 2 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 3 tablespoons olive oil, divided
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup sour cream, room temperature
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 12 ounces wide egg noodles
Instructions
- 1. Cook lentils in vegetable broth for 20-25 minutes until tender. Drain and set aside.
- 2. Heat 2 tablespoons oil in large skillet. Brown mushrooms in batches, 4-5 minutes per side. Remove and set aside.
- 3. Add remaining oil and butter to skillet. Caramelize onions over medium heat for 15-20 minutes.
- 4. Add garlic and cook 1 minute. Sprinkle flour over onions and cook 2 minutes.
- 5. Gradually whisk in 1 cup broth. Add Worcestershire, mustard, paprika, thyme, salt, and pepper.
- 6. Return mushrooms and lentils to skillet. Simmer 5-10 minutes.
- 7. Cook noodles according to package directions.
- 8. Remove from heat and slowly stir in sour cream.
- 9. Serve over noodles, garnished with parsley.
Notes
Store covered in refrigerator for up to 4 days. Reheat gently to prevent curdling. Add broth if needed to restore consistency.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 680mg
- Fat: 14g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 18g