One-Pot Creamy Mushroom & Lentil Protein Stroganoff

This plant-powered stroganoff reimagines a classic comfort dish with 25g of protein per serving. Brown lentils replace beef for a fiber-rich twist, while Greek yogurt adds velvety texture without the guilt. Ready in 30 minutes with minimal cleanup – perfect for busy households!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 16oz cremini mushrooms, sliced
• 1.5 cups cooked brown lentils (canned, drained)
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tbsp Dijon mustard
• 1.5 cups vegetable broth
• 2/3 cup plain Greek yogurt (full-fat)
• 8oz whole wheat pasta
• Salt & black pepper to taste
• Fresh parsley for garnish

Instructions

1. Cook pasta according to package directions. Drain and set aside.
2. Heat olive oil in large skillet over medium. Sauté onion 3 minutes until translucent.
3. Add garlic and mushrooms. Cook 7 minutes until mushrooms release moisture and brown.
4. Stir in lentils, paprika, thyme, Dijon mustard, and broth. Simmer 5 minutes.
5. Reduce heat to low. Temper yogurt by mixing 1/4 cup hot broth into yogurt in separate bowl.
6. Slowly stir tempered yogurt into skillet until creamy sauce forms.
7. Toss sauce with cooked pasta. Season aggressively with salt and pepper.
8. Garnish with fresh parsley. Serve immediately.

Chef's Note

For ultra-creamy texture, remove skillet from heat before adding yogurt. Stir in one direction only to prevent separation.

Make-Ahead Tips

Store in airtight container 3 days. Reheat gently on stovetop with splash of broth.

Substitutions

Greek yogurt → coconut cream (vegan), lentils → ground turkey, mushrooms → zucchini ribbons