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  • Serves 4 (3.9 lb)
  • Ready in 30M
Lentil Mushroom Stroganoff

Ingredients

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

Nutritional values
Per serving (16 oz)

% Daily Values*
  • Total fat 13.1g 17%
  • Saturated fat 4.6g 23%
  • Protein 16.6g 33%
  • Salt 677.2mg 29%
  • Total carbs 44g 16%
  • Fiber, total dietary 8.4g 30%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on wellplated.com
Lentil Mushroom Stroganoff on wellplated.com
TOTAL -> AAAA2024