Description
Description Warm, earthy, and deeply satisfying, this creamy Lentil Mushroom Stroganoff turns humble pantry staples into a comforting dinner that’s perfect for everyone.
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
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Instructions
- Cook fettuccine according to package instructions. Drain and reserve a cup of pasta water.
- Rinse lentils and combine with 4 cups vegetable broth in a pot. Bring to a boil, reduce to a simmer, and cook until tender, about 20–25 minutes. Drain any excess liquid.
- In a large pan, heat olive oil over medium heat. Sauté the diced onion for about 5 minutes until soft. Add minced garlic and sliced mushrooms; cook until browned, about 6–8 minutes.
- Add cooked lentils to the pan with soy sauce, smoked paprika, dried thyme, and remaining broth. Simmer gently for 5 minutes.
- Remove from heat and stir in plant-based yogurt until smooth. Adjust consistency with reserved pasta water if needed. Season with salt and pepper.
- Serve the lentil-mushroom mixture over cooked fettuccine and garnish with chopped parsley.
Notes
- Notes
- Store in an airtight container for up to 4 days in the fridge or freeze for up to 3 months. Reheat gently and add a splash of broth if needed.