Mushroom and Lentil Stroganoff
By Chatelaine8
PREP TIME
15 min
TOTAL TIME
40 min
Serves
4

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
- 17 g,
- Carbohydrates
- 65 g,
- Fat
- 35 g,
- Fibre
- 17 g,
- Sodium
- 530 mg.
FILED UNDER: The Dinner Plan