Description
Description A cozy, creamy Lentil Mushroom Stroganoff that brings together earthy cremini mushrooms, tender green lentils, and a tangy yogurt-based sauce served over fettuccine for a satisfying meal.
Ingredients
- 8 oz fettuccine pasta
- 1 cup dry green lentils
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 2 tbsp soy sauce
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 cup vegetable broth
- 1 cup unsweetened plant-based yogurt
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Cook Mode Prevent your screen from going dark
Instructions
- Cook fettuccine according to package instructions.
- Rinse lentils and combine with 4 cups vegetable broth in a pot. Boil, then simmer until tender, about 20-25 minutes.
- In a pan, heat olive oil over medium heat. Sauté onion for 5 minutes, add garlic and mushrooms, cooking until golden brown.
- Add cooked lentils, soy sauce, smoked paprika, thyme, and remaining broth. Simmer for 5 minutes.
- Stir in plant-based yogurt until creamy. Season with salt and pepper.
- Serve stroganoff over fettuccine, garnished with parsley.
Notes
- Notes
- To prevent yogurt curdling, stir it in over low heat and avoid boiling. You can also temper the yogurt with warm broth before adding it to the sauce.