Mushroom and Lentil Stroganoff

8

PREP TIME

15 min

TOTAL TIME

40 min

Serves

4

Mushroom and Lentil Stroganoff

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

  1. Position rack in centre of oven and preheat to 400F. Line 2 baking sheets with parchment.
  2. Toss potatoes with 1 tbsp oil, 1 tsp thyme, ½ tsp soy and half the lemon zest on 1 prepared sheet.
  3. 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.
  4. Roast until potatoes and cabbage are lightly browned and fork-tender, about 30 min.
  5. 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.
  6. Stir in lentils, coconut milk and remaining 6 tsp soy sauce. Season with pepper. Simmer for 5 min.
  7. 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.
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