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Linsen-Champignon-Stroganoff

Linsen-Champignon-Stroganoff First Image First Image
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A hearty and creamy lentil and mushroom stroganoff, perfect for a comforting meal.

Ingredients

Scale
  • 1 cup lentils
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 1 teaspoon smoked paprika
  • 1 tablespoon soy sauce
  • 1 tablespoon flour
  • 1 cup coconut milk
  • salt and pepper to taste
  • fresh parsley for garnish

Instructions

  1. Rinse lentils and cook them in vegetable broth until tender, about 20 minutes.
  2. In a separate pan, heat olive oil and sauté onion and garlic until translucent.
  3. Add mushrooms and cook until softened.
  4. Stir in smoked paprika and soy sauce.
  5. Sprinkle flour over the mixture and stir to combine.
  6. Add cooked lentils and coconut milk, stirring until thickened.
  7. Season with salt and pepper to taste.
  8. Serve hot, garnished with fresh parsley.

Notes

  • This dish pairs well with rice or pasta.
  • Feel free to add other vegetables like spinach or carrots.
  • Store leftovers in the refrigerator for up to 3 days.

Nutrition

Find it online: https://ezeptzauber.de/linsen-champignon-stroganoff/