Description
A hearty and creamy lentil mushroom stroganoff that is both satisfying and nutritious.
Ingredients
Scale
- 1 cup lentils
- 2 cups mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Rinse lentils under cold water.
- In a pot, heat olive oil over medium heat.
- Add onion and garlic, sauté until softened.
- Add mushrooms and cook until browned.
- Stir in lentils, vegetable broth, and soy sauce.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in coconut milk and paprika, simmer for an additional 10 minutes.
- Season with salt and pepper to taste.
Notes
- Serve over rice or pasta.
- Can be stored in the fridge for up to 3 days.
- Adjust seasoning as per your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Lentil Mushroom Stroganoff, vegetarian stroganoff, vegan stroganoff