Mushroom & lentil stroganoff

Name: Mushroom & lentil stroganoff
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 1 tbsp olive oil; 1 onion, sliced; 250 g Portabellini mushrooms, cut into 1 cm slices; 1 tsp paprika (approx. ½-1 tsp); 1 tsp Worcestershire sauce (or mushroom ketchup if vegetarian); 150 ml fresh or very low salt vegetable stock; 250 g ready to eat puy lentils; 2 tbsp reduced fat soured cream; ¼ 25g pack flat leaf parsley, roughly chopped

A hearty and delicious vegetarian strogonoff recipe. The texture of the mushrooms is wonderfully satisfying, and the lentils make the dish more filling.

4 out of 5 stars(1) Rate this recipe

Low fat2 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

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Ingredients

1 tbsp olive oil
1 onion, sliced
250g Portabellini mushrooms, cut into 1 cm slices
1 tsp paprika (approx. ½-1 tsp)
1 tsp Worcestershire sauce (or mushroom ketchup if vegetarian)
150ml fresh or very low salt vegetable stock
250g ready to eat puy lentils
2 tbsp reduced fat soured cream
¼ 25g pack flat leaf parsley, roughly chopped

Method

Heat the oil in a large frying pan over a high heat. Fry the onion and a pinch of salt for 1 minute, then add the mushrooms and plenty of ground black pepper. Add 2 tbsp water to the pan and fry for 10 minutes, stirring regularly, until all the liquid has evaporated and the vegetables are starting to turn golden.
Add the paprika and Worcestershire sauce and fry for a minute then stir in the stock, followed by the lentils. Simmer for 2-3 minutes until everything is heated through. Take off the heat, check the seasoning, then stir through the soured cream and scatter with the parsley. Delicious served with a green salad, or for something more substantial, over mashed potato, or brown rice.