Mushroom and lentil stroganoff
A beautiful meat free alternative to beef stroganoff and only half the calories. Packed with pepper, soy, low fat creme fraiche and a good sprinkling of parsley, delicious!
COOK & PREP: 20 min | SERVES: 4
Ingredients
1 onion diced
500g chestnut mushrooms, sliced
2 tsp paprika
2 tsp black pepper
2 tsp Worcestershire sauce
2 tsp light soy sauce
500g cooked puy lentils
300ml vegetable stock
4 tbsp creme fraiche
Large handful of chopped parsley
Method
Place the onion in a large frying pan over a medium to high heat with a drizzle of olive oil. Cook until translucent. Add the mushrooms along with the black pepper, paprika, worcestershire sauce, soy sauce and 2 tbsp of water, cook for 8-10 minutes.
Add the lentils and stock and cook for 2-3 minutes until warmed through. Take off the heat and stir in the sour cream, check the seasoning. Serve sprinkled with fresh chopped parsley