Lentil & Mushroom Stroganoff

Hearty and flavourful with a twist on a classic, this Lentil & Mushroom Stroganoff is packed with earthy chestnut mushrooms, savoury lentils and fragrant flavours, promising a satisfying blend of textures in every spoonful! Pairing perfectly with pasta, potatoes or rice, this comforting meal is both wonderfully wholesome and delicious.

35 mins

2-4 people

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INGREDIENTS

2 tbsp Mr Organic Extra Virgin Olive Oil

1 tin Mr Organic Lentils, drained & rinsed

400g chestnut mushrooms, sliced

1 medium onion, finely diced

3 cloves garlic, crushed

1 tbsp tamari soya sauce

1 tsp dried thyme

1 tsp paprika

200ml vegetable broth

1 bay leaf (optional)

150ml Plant Based cream (optional)

1 tsp chilli flakes

Small handful parsley & basil, chopped

To serve:

Parsley or thyme

200g Mr Organic Fusilli

METHOD

1. Cook the pasta, potatoes or rice according to instructions.⠀⠀⠀⠀⠀⠀⠀⠀
2. In a large pan, heat the olive oil and sauté the diced onions until soft. Add the garlic and mushrooms, and cook for 10 mins, stirring regularly until the mushrooms soften. Drizzle in the tamari and cook for 2 mins to let the liquid evaporate.⠀⠀⠀⠀⠀⠀⠀⠀⠀
3. Stir in dried thyme and paprika, then add the drained lentils, stock and bay leaf. Simmer for 5 mins to let the flavours come together.⠀⠀⠀⠀⠀⠀⠀⠀⠀
4. Pour in the Plant Based cream and simmer on low heat. If needed, thicken with a cornstarch slurry, and season to taste with salt and pepper.⠀⠀⠀⠀⠀⠀⠀⠀
5. Serve the creamy Lentil & Muhsroom Stroganoff over cooked pasta, potatoes or rice and garnish generously with fresh herbs!