Lentil Mushroom Stroganoff
A cozy and creamy dish that combines lentils and mushrooms, perfect for a comforting weeknight dinner.
Ingredients
Main ingredients
- 1 cup lentils (green or brown) Use green for chewy texture and brown for softer texture.
- 8 oz mushrooms, sliced Brown the mushrooms well for best flavor.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup coconut cream or vegan sour cream Can substitute with regular sour cream or heavy cream.
- 2 tablespoons soy sauce Tamari for gluten-free option.
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
Preparation
- Cook the lentils according to package instructions and set aside.
Cooking
- In a large skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until softened.
- Add the sliced mushrooms and cook until they're browned and tender.
- Stir in the cooked lentils, vegetable broth, soy sauce, and thyme. Bring to a simmer and let it cook for 10-15 minutes until slightly thickened.
- Remove from heat and stir in coconut cream or vegan sour cream.
- Season with salt and pepper to taste.
- Serve over pasta and enjoy your hearty stroganoff!
Notes
Let it simmer if the sauce is too thin. Toppings like crispy fried onions or chopped parsley can enhance the dish.