Lentil & Mushroom Stroganoff

By: Brady Evans

I think if sour cream had a different name my husband would like it a little better. It isn’t doing itself any favors by masquerading as something delicious gone rancid. My husband just doesn’t like it. At all. It is forever hidden in the back of the fridge even when recently purchased, and I only secretly add it to recipes he’ll be eating.

LentilsI lie. He LOVES sour cream…when he doesn’t know about it. The same sort of story goes for lentils. So they make somewhat frequent appearances on our dinner table. Long story short: he thinks he hates both items until he takes a bite, and then he loves them both.

Mushrooms? I’d be risking our marriage if I served those. I don’t.even.go.there. When I whipped up a dish containing a delicious trifecta of sour cream, lentils AND mushrooms, it goes without saying that my husband was not even in the same state as me.

This dish is so good. It includes the two meatiest vegetarian entities to replace red meat in a stroganoff that will leave any eater, vegetarian or not, feeling ultra satisfied.

Lentil and Mushroom Stroganoff (adapted from Cate’s World Kitchen, who adapted from Jamie Oliver)

Ingredients

  • Stroganoff2 cups lentils
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, finely minced
  • 8 ounces mixed mushrooms, roughly chopped
  • 1 1/2 tbsp paprika
  • Salt and pepper
  • 1 small handful of parsley, chopped
  • 1 tbsp balsamic vinegar
  • 1 cup sour cream
  • Cooked rice or pasta

Instructions

  1. Bring a large pot of water to a boil. Add the lentils and cook, covered, for about 20 minutes.
  2. Drain and rinse the lentils and set aside.
  3. Heat the olive oil in a wide skillet over medium high. Add the onion and cook until soft, about 5 minutes. Add garlic and turn heat to low. Cook 2-3 minutes.
  4. Add the mushrooms, paprika, and a few pinches of salt. Cook, stirring occasionally, another 5 minutes, until the mushrooms are browning and soft.
  5. Stir in the lentils, parsley, and vinegar and cook, stirring, for a few minutes.
  6. Stir in the sour cream, cooking just until heated through. Taste and adjust seasonings, then serve over pasta or rice.

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