|
|
Lentil and Mushroom Stroganoff
|
|
|
| Category |
|
Entrees - Maindishes
|
| Sub
Category |
|
Vegetarian
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
2 cups lentils
|
| |
2 Tbsp. olive oil
|
| |
1 red onion, chopped
|
| |
2 cloves garlic, minced
|
| |
10 ounces mushroom, chopped
|
| |
1 1/2 tsp. paprika
|
| |
salt and pepper to taste
|
| |
2 Tbsp. brandy
|
| |
1 cup yogurt
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
Bring large pot of water to boil. Add lentils and cook, covered, for
25 minutes.
|
|
|
|
Drain and rinse lentils, set aside.
|
|
|
|
Saute garlic and onion until soft, add mushrooms, paprika and a
few pinches of salt. Cook for 5 minutes until mushrooms are
brown and soft.
|
|
|
|
Stir in lentils, parsley and brandy, cook for a few minutes. Turn
heat on low, stir in yogurt until heated through. Serve over rice.
|
|
|
|
Originally Submitted
1/13/2013
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Lentil and Mushroom Stroganoff recipe to your own private DesktopCookbook.
|
