This creamy lentil stroganoff recipe is a hearty and flavorful twist on a classic. Bursting with earthy chestnut mushrooms, savory lentils, and aromatic flavors, this dish promises a satisfying blend of textures in every spoonful. This creamy dish pairs up wonderfully with pasta, potatoes, or rice, and offers a comforting meal that's both wholesome and delicious!
Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, grated or crushed
- 400 g chestnut mushrooms, sliced
- 1 tbsp tamari soy sauce
- 1 tsp dried thyme
- 1 tsp paprika powder
- 1 tin Mr Organic lentils, drained and rinsed
- 200 ml vegetable broth
- 1 bay leaf (optional)
- 150 ml dairy-free cream (optional)
- Salt and black pepper to taste
Optional
- Fresh spinach, wilted
To serve
- Fresh herbs to garnish, eg parsley or thyme
- Pasta, boiled potatoes, or rice to serve
Instructions
- Cook the pasta, potatoes or rice according to instructions.
- In a large pan, heat the olive oil and sauté the diced onions until soft. Add the garlic and mushrooms, and cook for 10 mins, stirring regularly until the mushrooms soften. Drizzle in the tamari and cook for 2 mins to let the liquid evaporate.⠀
- Stir in dried thyme and paprika, then add the drained lentils, stock and bay leaf. Simmer for 5 mins to let the flavours come together.
- Pour in the Plant Based cream and simmer on low heat. If needed, thicken with a cornstarch slurry, and season to taste with salt and pepper.
- Serve the creamy Lentil & Muhsroom Stroganoff over cooked pasta, potatoes or rice and garnish generously with fresh herbs!