Creamy Mushroom and Lentil Stroganoff

Ingredients

• 400 g chestnut mushrooms
• 400 g tinned green lentils
• 200 ml soured cream
• 1 onion
• 2 clove garlic cloves
• 2 tsp smoked paprika
• 300 ml vegetable stock
• 30 g butter

Method

1. 1

   Melt the butter in a large pot and fry the diced onion for 5 minutes.

2. 2

   Slice the mushrooms and add to the pot. Cook on high heat for 5 minutes until golden.

3. 3

   Add the crushed garlic and smoked paprika and stir for 1 minute.

4. 4

   Pour in the stock and drained lentils, simmer for 10 minutes until slightly reduced.

5. 5

   Remove from the heat and stir in the soured cream. Season well and serve over rice or tagliatelle.