Description
A cozy and hearty vegetarian stroganoff featuring lentils and mushrooms, perfect for a comforting dinner.
Ingredients
- 1 cup lentils
- 2 cups vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup heavy cream or coconut cream
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Pasta or rice for serving
Instructions
- In a pot, heat olive oil over medium heat. Add diced onion and minced garlic and sauté until translucent.
- Add sliced mushrooms and cook until softened.
- Stir in the lentils, vegetable broth, soy sauce, and thyme. Bring to a boil, then reduce heat and simmer for about 25 minutes or until lentils are tender.
- Stir in the heavy cream and cook for an additional 5 minutes. Season with salt and pepper to taste.
- Serve over pasta or rice.
Notes
Can substitute heavy cream with coconut cream for a dairy-free option. Leftovers can be frozen. Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian