Lentil Mushroom Stroganoff

• Produce

  • 20 oz Baby bella mushrooms
  • 4 cloves Garlic
  • 3/4 cup Lentils, dry
  • 1/4 cup Parsley
  • 2 tsp Thyme, dried
  • 1 Yellow onion, large

• Condiments

  • 1 tbsp Worcestershire sauce

• Pasta & Grains

  • 8 oz No yolks extra broad egg noodles

• Baking & Spices

  • 3/4 tsp Black pepper
  • 1 1/4 tsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/2 cup Greek yogurt, plain
  • 1/2 cup Sour cream, low fat

• Beer, Wine & Liquor

  • 3 tbsp Brandy

Found on wellplated.com

Description

Ingredients

• 3/4 cup dry lentils
• 8 ounces No Yolks Extra Broad Egg Noodles
• 1 tablespoon extra virgin olive oil, plus extra for tossing pasta
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 20 ounces baby bella mushrooms, sliced
• 2 teaspoons dried thyme
• 1 1/4 teaspoons kosher salt
• 3/4 teaspoon black pepper
• 3 tablespoons brandy (or substitute balsamic vinegar)
• 1 tablespoon Worcestershire sauce (omit to make vegetarian, tasting recipe for extra salt as needed)
• 1/2 cup plain Greek yogurt
• 1/2 cup low fat sour cream
• 1/4 cup chopped parsley, plus additional for garnish

Directions

• Bring a large pot of water and lentils to a gentle boil. Cover, reduce heat, and let simmer on low until al dente, 15 to 20 minutes. Drain, rinse, and set aside. Bring a large pot of salted water to a boil (it is fine to reuse the lentil pot) and cook pasta until al dente according to package directions, about 8 minutes. Drain, toss with a bit of olive oil to prevent sticking, and set aside. In a deep, wide skillet or Dutch oven, heat the olive oil over medium high. Add the onion and cook until beginning to soften, about 5 minutes. Reduce heat to medium, add the garlic, and cook just until fragrant, about 30 seconds. Add the mushrooms, thyme, salt, and pepper. Cook, stirring occasionally, until the mushrooms soften and give up their liquid, about 5 minutes. Stir in the brandy (or balsamic vinegar) and Worcestershire. Cook for 2 minutes until the alcohol evaporates, then reduce heat to low. Add the reserved lentils and cook for an additional 2 minutes. Remove completely from heat, let stand 1 minutes, then stir in the Greek yogurt, sour cream, and parsley. Serve warm over noodles, garnished with additional parsley as desired.