Vegetarian Stroganoff with Lentils and Mushrooms

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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:

  1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
  2. Add the mushrooms and smoked paprika and cook until the mushrooms are softened, about 5 minutes.
  3. 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.
  4. 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.
  5. Cover the skillet and cook for 5-10 minutes, stirring occasionally, until the lentils are tender and the sauce is thickened.
  6. Season the stroganoff with salt and pepper, to taste.
  7. Serve the stroganoff warm, over cooked rice, noodles, or mashed potatoes.