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
Scale
- 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
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
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Lentil Stroganoff, Vegan Pasta, Mushroom Recipe, Comfort Food