Lentil Mushroom Stroganoff

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So, this was better than I thought it would be. I would make it again, and I would give it a 7.3. My changes are below in bold.

  • 3/4 cup dry lentils I used green
  • 8 ounces No Yolks Extra Broad Egg Noodles
  • 1 tablespoon extra virgin olive oil, plus extra for tossing pasta
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 20 ounces baby bella mushrooms, sliced I used button mushrooms
  • 2 teaspoons dried thyme I only used 1/2 tsp.
  • 1 1/4 teaspoons kosher salt
  • 3/4 teaspoon black pepper
  • 3 tablespoons brandy (or substitute balsamic vinegar) I left this out entirely
  • 1 tablespoon Worcestershire sauce (omit to make vegetarian, tasting recipe for extra salt as needed)
  • 1/2 cup plain Greek yogurt  I changed this to sour cream
  • 1/2 cup low fat sour cream
  • 1/4 cup chopped parsley, plus additional for garnish I used dry

 

You can link to the recipe where I copied the ingredients from and the full instructions below:

http://www.wellplated.com/lentil-mushroom-stroganoff/

 

One thing I did was cook down the liquid so I wasn’t runny. This was a good choice.

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