Lentil & Mushroom Stroganoff

A 30-minute meal and uses mostly pantry staples, yes please! The perfect dish for hectic weeknights that's loaded with filling protein and gut friendly fibre.

Course Dinner & Main Course

Key Ingredient Lentils

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 239

Ingredients

2 Tbsp (30 mL) butter, divided
1 large onion, finely chopped
454 g sliced white mushrooms
salt & pepper, to taste
2 cups (500 mL) cooked or canned green lentils, drained & rinsed (see notes)
1 1/2 cups (375 mL) vegetable broth
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) smoked paprika
1/2 tsp (2 mL) garlic powder
2 Tbsp (30 mL) all-purpose flour
1/4 cup (60 mL) plain Greek yogurt
1 tsp (5 mL) Worcestershire sauce
2 Tbsp (30 mL) chopped fresh parsley
egg noodles, mashed potatoes or rice, to serve

Instructions

Preheat a large skillet over medium-high heat. Add 1 Tbsp (15 mL) butter and swirl to coat the bottom. Add onion and cook, stirring occasionally, until softened, about 5 minutes.
Add remaining 1 Tbsp (15 mL) butter, mushrooms and lentils to the skillet and stir to combine. Season with salt and pepper to taste and stir again. Cook for 5-6 minutes, stirring occasionally, until mushrooms have cooked down.
Meanwhile, whisk together broth, Dijon, smoked paprika, and garlic powder in a small bowl. Season with salt and pepper, if desired. Set aside.
When the mushrooms have cooked down, sprinkle flour over top, then stir to coat. Stir in spiced broth mixture to the skillet and bring to a simmer. Continue to cook, stirring often, until the sauce has thickened, about 8-10 minutes.
Remove skillet from heat and stir in yogurt and Worcestershire sauce. Sprinkle with fresh parsley.
Serve stroganoff over noodles, mashed potatoes, or rice, if desired. Enjoy!

Notes

A 19 oz (540 mL) can of lentils, drained & rinsed, yields 1 cup (500 mL) cooked lentils. It's easy to cook your own from dry - check out our website for more info!

Nutrition