Description
A hearty and creamy Lentil Mushroom Stroganoff made with tender lentils, savory mushrooms, and a dairy-free yogurt sauce served over fettuccine pasta.
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)
Instructions
- Cook fettuccine pasta according to package instructions. Drain and set aside.
- Cook lentils according to package instructions until tender. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté onion until translucent.
- Add garlic and mushrooms; cook until mushrooms are golden.
- Stir in soy sauce, smoked paprika, and dried thyme.
- Add vegetable broth and simmer for 5 minutes.
- Lower heat and stir in lentils and plant-based yogurt. Heat gently.
- Season with salt and pepper to taste.
- Serve over cooked fettuccine and garnish with parsley.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Use gluten-free pasta if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Comfort Food