Description
A creamy and hearty lentil mushroom stroganoff, perfect for a filling meal.
Ingredients
Scale
- 1 cup lentils
- 2 cups vegetable broth
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups mushrooms, sliced
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 1 tablespoon flour
- 1 cup coconut milk
- Salt to taste
- Pepper to taste
- Parsley for garnish
Instructions
- Rinse lentils and set aside.
- Heat olive oil in a pan over medium heat.
- Add onion and garlic, sauté until soft.
- Add mushrooms and cook until browned.
- Stir in lentils and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Mix soy sauce and flour in a small bowl.
- Add to the pan along with coconut milk.
- Cook for another 10 minutes until thickened.
- Season with salt and pepper.
- Garnish with parsley before serving.
Notes
- Adjust the thickness by adding more or less coconut milk.
- Serve over rice or pasta for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Lentil Mushroom Stroganoff, Vegan Stroganoff, Lentil Recipes