Lentil and Mushroom Stroganoff with Brown Rice - Slimmr

Lentil and Mushroom Stroganoff with Brown Rice

For a hearty and protein-packed vegan meal, our Lentil and Mushroom Stroganoff with Brown Rice is a comforting and tasty choice. This dish combines the earthy goodness of lentils and mushrooms with a creamy stroganoff sauce. It’s a plant-based delight that’s both satisfying and nutritious.

Ingredients (for 2 servings):

For the Lentil and Mushroom Stroganoff:

1 cup brown or green lentils, rinsed and drained

200g mushrooms, sliced

1 onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon paprika

1/2 teaspoon smoked paprika (optional, for extra depth)

1 cup vegetable broth

1/2 cup unsweetened plant-based milk (such as almond or oat)

2 tablespoons all-purpose flour (or a gluten-free alternative)

1 tablespoon olive oil

Salt and pepper to taste

Fresh parsley, for garnish

For the Brown Rice:

1 cup brown rice

2 cups water

Salt to taste

Instructions:

1. Prepare the Brown Rice:

Rinse the brown rice under cold running water.

In a saucepan, bring 2 cups of water to a boil and add the rinsed brown rice.

Reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.

2. Cook the Lentils:

In a separate saucepan, bring 2 cups of water to a boil and add the rinsed lentils.

Reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender but not mushy. Drain and set aside.

3. Sauté the Onion and Garlic:

In a large skillet or pan, heat 1 tablespoon of olive oil over medium heat.

Add the finely chopped onion and minced garlic. Sauté for 2-3 minutes until they become fragrant and translucent.

4. Add Mushrooms and Spices:

Stir in the sliced mushrooms and sauté for 5-6 minutes until they release their moisture and start to brown.

Add dried thyme, paprika, and smoked paprika (if using). Cook for another minute to infuse the flavours.

5. Make the Creamy Stroganoff Sauce:

Sprinkle the flour over the mushroom mixture and stir well to coat.

Slowly pour in the vegetable broth while stirring continuously to avoid lumps.

Add unsweetened plant-based milk, salt, and pepper. Stir until the sauce thickens, about 5 minutes.

6. Combine Lentils and Sauce:

Gently fold the cooked lentils into the creamy stroganoff sauce. Cook for an additional 2-3 minutes to heat the lentils through.

7. Serve with Brown Rice:

Spoon a generous portion of brown rice onto each plate.

Ladle the lentil and mushroom stroganoff over the rice.

Garnish with fresh parsley for a burst of fresh flavour.

8. Enjoy Your Lentil and Mushroom Stroganoff with Brown Rice!

This Lentil and Mushroom Stroganoff with Brown Rice is a vegan comfort food that’s hearty, creamy, and packed with plant-based protein.