Description
A hearty and creamy lentil mushroom stroganoff that is perfect for a comforting meal.
Ingredients
Scale
- 1 cup lentils
- 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 paprika
- 1 cup coconut milk
- Salt and pepper to taste
Instructions
- Rinse lentils under cold water.
- In a pot, combine lentils and vegetable broth. Bring to a boil, then simmer until tender, about 20 minutes.
- In a skillet, heat olive oil over medium heat. Add onion and garlic; sauté until soft.
- Add mushrooms and cook until they release moisture.
- Stir in cooked lentils, soy sauce, paprika, and coconut milk.
- Simmer for 5 more minutes. Season with salt and pepper.
- Serve hot over rice or pasta.
Notes
- This dish is vegan and gluten-free.
- Adjust the thickness by adding more or less coconut milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
Keywords: lentil mushroom stroganoff