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Cozy Lentil Mushroom Stroganoff

Warm up your chilly evenings with a bowl of Cozy Lentil Mushroom Stroganoff. This hearty dish pairs perfectly with a steaming cup of tea or rich cocoa, making it an ideal choice for cozy nights in. Check out more simpleeats ideas to elevate your seasonal comfort food game! ComfortFood HealthyEating VeggieRecipes CozyNights Lentils MushroomLovers SimpleEats
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Ingredients
  

1 cup green or brown lentils, rinsed

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

8 ounces cremini or button mushrooms, sliced

1 teaspoon dried thyme

1 teaspoon paprika

1 tablespoon soy sauce or tamari

1 cup vegetable broth

1 cup coconut milk (or sour cream for a non-vegan option)

2 tablespoons all-purpose flour (or gluten-free flour)

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Cooked egg noodles or rice, for serving

Instructions
 

In a large pot, bring 3 cups of water to a boil. Add the rinsed lentils and cook for about 20-25 minutes, until tender. Drain and set aside.

    In the same pot, heat the olive oil over medium heat. Add the diced onion and saut for 3-4 minutes until it becomes translucent.

      Add the minced garlic and sliced mushrooms. Cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and begun to brown.

        Stir in the dried thyme, paprika, soy sauce, and cook for another minute until fragrant.

          Sprinkle flour over the mushroom mixture and stir well to coat. Gradually pour in the vegetable broth, stirring continuously to avoid lumps.

            Add the cooked lentils and coconut milk (or sour cream). Gently simmer for about 5-10 minutes until the sauce is thickened and creamy. Season with salt and pepper to taste.

              Serve the stroganoff over cooked egg noodles or rice. Garnish with fresh chopped parsley.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4