Ingredients
Scale
- 1 cup dried green or brown lentils, rinsed
- 8 oz mushrooms, sliced (cremini or button)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp paprika
- 1 cup vegetable broth
- 1 cup sour cream or Greek yogurt
- 2 tbsp soy sauce
- Salt and pepper to taste
- 8 oz egg noodles or preferred pasta
- Fresh parsley, chopped (for garnish)
Instructions
- Cook lentils in boiling water for 20-25 minutes until tender; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté onion for 3-4 minutes until translucent.
- Add mushrooms and cook 5-7 minutes until browned.
- Stir in garlic, thyme, and paprika for 1 minute until fragrant.
- Pour in vegetable broth and soy sauce; simmer for 5 minutes.
- Reduce heat and stir in sour cream or Greek yogurt. Add cooked lentils, season with salt and pepper, heat through 2-3 minutes.
- Cook egg noodles according to package instructions; drain.
- Serve stroganoff over noodles, garnished with parsley.
Notes
- Use gluten-free pasta or serve over rice/quinoa for a gluten-free option.
- Add a splash of white wine after sautéing mushrooms for extra depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 2 g