Recipe and images courtesy of Romy London (@romylondonuk on Instagram)
Get ready for a comforting meal with this hearty Lentil & Mushroom Stroganoff! Packed with rich flavours from garlic-infused, earthy mushrooms and smoky paprika, and tangy tamari, it's pure comfort on a plate. Simmered in creamy coconut milk and served with fluffy mashed potatoes,, it's a cosy dish that'll leave you feeling satisfied!
Prep time: 20 minutes (+ precooking the dried lentils)
Chill time: 30 minutes
Ingredients (serves 3-4)
- 200g dried green lentils
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 250g chestnut mushrooms, sliced
- 1 tbsp tamari soy sauce
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 60ml vegan-friendly red wine
- 400ml full-fat coconut milk
- Salt and pepper, to taste
- Fresh parsley, for garnish
To serve:
- Potatoes, e.g. mashed, or pasta
Instructions
1. Start by rinsing the green lentils & then cook them in boiling water according to packaging instructions. Drain and set aside.
2. Heat a tablespoon of olive oil in a large skillet, and sautè the onion until softened. Stir in the minced garlic and once fragrant, add the sliced chestnut mushrooms. Sauté whilst stirring regularly for roughly 10 minutes, or until the mushrooms have softened and shrunken in size.
3. Drizzle in the tamari and cook for 3-4 minutes to lightly caramelise the edges of the mushrooms Stroganoff.
4. Stir in the tomato paste and smoked paprika powder, then deglaze the pan with a splash of vegan-friendly red wine. Cook on a low heat until the majority of the liquid has evaporated, then add the lentils. Then pour over the coconut milk.
5. Bring to a light simmer and let it bubble away for 8-10 minutes, in order for the flavours to meld together.
6. Remove from the heat, season to taste with salt and pepper and sprinkle with a garnish of fresh parsley before serving alongside potato mash or pasta.
