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Plate of creamy Lentil Mushroom Stroganoff with fresh herbs

Lentil Mushroom Stroganoff

A creamy and smoky lentil mushroom stroganoff served over fettuccine pasta, perfect for a cozy night in.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz fettuccine pasta
  • 1 cup dry green lentils
  • 1 tbsp olive oil
  • 1 medium 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

Method
 

Preparation
  1. Cook the fettuccine pasta according to package instructions. Drain and set aside.
  2. In a pot, cook the green lentils according to package instructions until tender. Drain and set aside.
Cooking
  1. In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent.
  2. Add the minced garlic and sliced mushrooms to the skillet, cooking until the mushrooms are golden brown.
  3. Stir in soy sauce, smoked paprika, and dried thyme, coating the mushrooms evenly.
  4. Pour in the vegetable broth and simmer for 5 minutes.
  5. Reduce heat and stir in the cooked lentils and plant-based yogurt. Simmer gently until heated through.
  6. Season with salt and pepper to taste.
  7. Serve the lentil mushroom mixture over the cooked fettuccine pasta.
  8. Garnish with fresh parsley before serving.

Notes

Tempering the yogurt is key to prevent it from curdling. Adjust seasonings according to preference.