Description
Creamy Lentil Mushroom Stroganoff is a comforting plant-based dinner made with tender lentils, savory mushrooms, and a rich dairy-free sauce served over pasta. Perfect for cozy weeknights.
Ingredients
8 oz fettuccine pasta
1 cup dry green lentils
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
8 oz cremini mushrooms, sliced
2 tablespoons soy sauce
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 cup vegetable broth
1 cup unsweetened plant-based yogurt
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped, for garnish
Instructions
Cook the fettuccine pasta according to package instructions. Drain and set aside.
Cook the green lentils in water according to package directions until tender. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent.
Add garlic and sliced mushrooms. Cook until mushrooms are golden and softened.
Stir in soy sauce, smoked paprika, and dried thyme until well combined.
Pour in vegetable broth and simmer for 5 minutes.
Reduce heat and stir in cooked lentils and plant-based yogurt. Simmer gently until warmed through.
Season with salt and pepper to taste.
Serve the lentil mushroom sauce over cooked pasta.
Garnish with fresh parsley and serve warm.
Notes
Use gluten-free pasta if needed.
For extra richness, add a splash of pasta water to the sauce.
Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 14 g
- Protein: 21 g
- Cholesterol: 0 mg