Creamy Mushroom and Lentil Stroganoff
Ingredients
- 400 g chestnut mushrooms
- 400 g tinned green lentils
- 200 ml soured cream
- 1 onion
- 2 garlic cloves
- 2 tsp smoked paprika
- 300 ml vegetable stock
- 30 g butter
Nutrition (per serving)
- Calories
- 300 kcal
- Protein
- 12.4 g
- Carbohydrate
- 21.8 g
- of which sugars
- 6.5 g
- Fat
- 16.7 g
- of which saturates
- 10 g
- Fibre
- 6.6 g
- Salt
- 1.35 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a large pot and fry the diced onion for 5 minutes.
- 2
Slice the mushrooms and add to the pot. Cook on high heat for 5 minutes until golden.
- 3
Add the crushed garlic and smoked paprika and stir for 1 minute.
- 4
Pour in the stock and drained lentils, simmer for 10 minutes until slightly reduced.
- 5
Remove from the heat and stir in the soured cream. Season well and serve over rice or tagliatelle.
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