A hearty and delicious vegetarian strogonoff recipe. The texture of the mushrooms is wonderfully satisfying, and the lentils make the dish more filling.
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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.
Typical values per serving when made using specific products in recipe
Energy | 1,536kJ/ 367kcals |
|---|---|
Fat | 12g |
Saturated Fat | 3.3g |
Carbohydrates | 39g |
Sugars | 11g |
Fibre | 13g |
Protein | 19g |
Salt | 1.5g |
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