Description
A creamy mushroom stroganoff packed with lentils for a nutritious twist on a classic dish, perfect for comfort food cravings.
Ingredients
- 1 cup lentils (brown or green)
- 8 oz mushrooms (cremini and shiitake mix)
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup sour cream (or plant-based alternative)
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh thyme or parsley for garnish
Instructions
- Heat olive oil in a saucepan over medium heat. Sauté onions and garlic until softened.
- Add the mushrooms and cook until brown and fragrant.
- Stir in lentils and vegetable broth, season with salt and pepper, and allow to cook until the lentils are tender.
- Mix in sour cream to achieve a creamy consistency, stirring well.
- Garnish with fresh herbs before serving.
Notes
For a creamier sauce, adjust by adding more sour cream or cashew cream and balance with extra broth. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian