Ingredients
Scale
- 1 cup lentils (French green or brown)
- 2 cups vegetable broth
- 1 onion, chopped
- 2 cups mushrooms (cremini and shiitake), sliced
- 1 cup sour cream or non-dairy yogurt
- 1 tablespoon mustard
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Cook lentils in vegetable broth until tender, about 15 minutes.
- In a skillet, heat olive oil over medium heat and sauté onion until translucent.
- Add sliced mushrooms and cook until caramelized.
- Mix the cooked lentils with the sautéed onions and mushrooms.
- Stir in sour cream and mustard, mixing well.
- Adjust seasoning with salt and pepper, and simmer for an additional 5 minutes.
- Serve over pasta, rice, or quinoa, garnished with parsley.
Notes
For a gluten-free option, serve over rice instead of noodles. To make the dish dairy-free, substitute sour cream with cashew cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 10mg