Mushroom and Lentil Stroganoff
16
- Prep Time15 min
- Total Time40 min
- Makes4 servings
Photography by Erik Putz; Food styling by Ashley Denton; Prop styling by Madeleine Johari
With tender roasted potatoes, chunks of cremini mushrooms and lemon-zested cabbage, this stroganoff is dream dinner plan feature.
Ingredients
680 g baby or new potatoes
4 tbsp olive oil, divided
4 tsp dried thyme, divided
7 1/2 tsp soy sauce, divided
1 lemon, zested, divided
775 g head cabbage, core removed and cut in 8 even slices
1 large onion, diced
5 cups quartered cremini mushrooms
4 garlic cloves, minced
1 540-mL can lentils, drained and rinsed
1 400-mL can coconut milk
1/2 cup chopped parsley
Instructions
Position rack in centre of oven and preheat to 400F. Line 2 baking sheets with parchment.
Toss potatoes with 1 tbsp oil, 1 tsp thyme, ½ tsp soy and half the lemon zest on 1 prepared sheet.
Arrange cabbage slices on second prepared sheet. Whisk 1 tbsp oil, 1 tsp soy sauce and remaining lemon zest in a small bowl. Brush over cabbage.
Roast until potatoes and cabbage are lightly browned and fork-tender, about 30 min.
Meanwhile, heat a large frying pan over medium-high. Add remaining 2 tbsp oil, then onion. Cook, stirring often, until softened, 4 min. Add mushrooms, garlic and remaining 3 tsp thyme. Cook, stirring occasionally, until mushrooms have released all their liquid, about 7 min.
Stir in lentils, coconut milk and remaining 6 tsp soy sauce. Season with pepper. Simmer for 5 min.
Divide stroganoff and vegetables among plates. Sprinkle with parsley. Cut zested lemon into wedges and serve with stroganoff, if desired.
Nutrition (per serving)
Calories 600, Protein 17g, Carbohydrates 65g, Fat 35g, Fibre 17g, Sodium 530mg.
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