Mushroom Lentil Stroganoff
Creamy, hearty stroganoff, just like what Mom used to make - but this time, it's vegetarian!
Ingredients
- 1 cup cooked brown lentils see notes for cooking instructions
- 8 ounces egg noodles 1/2 pound
- 2 tablespoons unsalted butter
- 1/2 medium yellow onion diced
- 3 cloves garlic minced
- 1 pound white button mushrooms sliced, about 6 cups whole mushrooms, 430g, 16 ounces
- 2 tablespoons all-purpose flour
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup low-sodium vegetable broth
- 2 teaspoons whole grain mustard
- 1 teaspoon Worcestershire sauce
- 3/4 cup sour cream
- 2 tablespoons minced fresh parsley plus more for garnish
Instructions
Cook lentils
- First, make sure you've cooked your lentils (you can also cook them while you prep the rest of your ingredients).
Cook egg noodles
- Set a large pot of salted water over high heat. When boiling, add the egg noodles and cook until tender according to package instructions (usually 5-6 minutes). Drain and set aside.
Make the stroganoff
- Place a large pot or saute pan over medium-low heat. Melt the butter in the pan, then add the onions along with a pinch of salt. Sweat the onions until translucent and tender, 5-6 minutes (if they start to brown, lower the heat).
- Add the garlic and cook, stirring frequently, for one more minute.
- Add the mushrooms. Increase the heat to medium-high. Let the mushrooms cook without stirring for 3-4 minutes, then stir occasionally until tender, about 8 more minutes.
- Sprinkle the flour, paprika, salt, and pepper over the mushrooms. Cook, stirring frequently, for 3 minutes.
- Stream in the vegetable broth. Add the mustard and Worcestershire sauce. Simmer until the sauce has thickened. Stir in the sour cream and the lentils.
- Remove from heat and fold in the pasta, gently stirring and breaking up the noodles until coated. Stir in the parsley. Taste and add more salt and pepper if desired.
- Garnish with more chopped parsley and serve.
Notes
For 1 cup of cooked brown lentils, rinse then simmer 1/3 cup dried brown lentils with 1 cup water for around 25 minutes until tender. I'll often cook a larger batch of lentils then use the rest of the lentils for another purpose.
Nutrition Facts
Serving: 1cup, Calories: 466kcal, Carbohydrates: 62g, Protein: 18g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 88mg, Sodium: 663mg, Potassium: 805mg, Fiber: 8g, Sugar: 7g, Vitamin A: 778IU, Vitamin C: 8mg, Calcium: 93mg, Iron: 4mg