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Mushroom & lentil stroganoff
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1 tbsp olive oil
1 onion, sliced
250g pack Portabellini mushrooms, cut into 1 cm slices
½-1 tsp paprika
1 tsp Worcestershire sauce (or mushroom ketchup if vegetarian)
150ml fresh or very low salt vegetable stock
250g pack ready-to-eat puy lentils
2 tbsp reduced fat soured cream
¼ x 25g pack flat leaf parsley, roughly chopped
1. 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.
2. 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:
2 of your 5 a day; low in fat
This recipe was first published in November 2018.