#VegetarianStroganoff #Lentils #Mushrooms #MeatlessMeal #HealthyEating #PlantBased #OnePotMeal
Vegetarian Stroganoff with Lentils and Mushrooms
This delicious vegetarian stroganoff is the perfect meatless meal for any night of the week. Lentils and mushrooms are simmered in a creamy, flavorful sauce to create a hearty and satisfying dish. It’s easy to make and packed with healthy ingredients, making it an excellent choice for a plant-based dinner.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 teaspoon smoked paprika
- 1/2 cup dry green or brown lentils
- 1 cup vegetable broth
- 1/4 cup white wine
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves
- Salt and pepper, to taste
Directions:
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
- Add the mushrooms and smoked paprika and cook until the mushrooms are softened, about 5 minutes.
- Add the lentils and stir to combine. Pour in the vegetable broth and white wine. Bring the mixture to a boil, reduce heat to a simmer, and cover. Cook for 20 minutes, stirring occasionally.
- In a small bowl, whisk together the sour cream, Dijon mustard, and thyme leaves. Add the sour cream mixture to the skillet and stir to combine.
- Cover the skillet and cook for 5-10 minutes, stirring occasionally, until the lentils are tender and the sauce is thickened.
- Season the stroganoff with salt and pepper, to taste.
- Serve the stroganoff warm, over cooked rice, noodles, or mashed potatoes.