Description
A creamy and hearty dish made with lentils and mushrooms.
Ingredients
Scale
- 1 cup lentils, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 tablespoon soy sauce
- 1 teaspoon thyme
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- In a pot, combine lentils and vegetable broth. Bring to a boil.
- Reduce heat and simmer until lentils are tender, about 20 minutes.
- In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until soft.
- Add mushrooms, soy sauce, and thyme. Cook until mushrooms are browned.
- Stir in cooked lentils and coconut milk. Simmer for 5 minutes.
- Season with salt and pepper. Serve hot, garnished with parsley.
Notes
- This dish pairs well with rice or noodles.
- Store leftovers in the refrigerator for up to 3 days.
- Adjust seasoning to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Lentil Mushroom Stroganoff, Vegan Stroganoff, Vegetarian Recipes