I was out on a walk with the baby trying to think up dinner ideas when I kept wandering back to making a vegetarian stroganoff that wasn’t heavy tasting. I think this came close to my idea though it needed a bit of salt even for my taste buds – so if you are used to using salt in cooking, be sure to season liberally!
- 2 Tbsp extra virgin olive oil
- 1 large onion, peeled and finely chopped
- 8 ounces crimini mushrooms, quartered
- 1 Tbsp roasted garlic (jarred works well)
- 3 Tbsp all-purpose flour
- 1-2 tsp paprika, preferably smoked
- ½ tsp ground black pepper
- 2 cups lower sodium vegetable broth
- 1 Tbsp red wine vinegar
- 15 ounce can lentils, rinsed and drained
- 6 ounce container plain non-fat Greek yogurt
- Starch of choice
Bring a large pot of water to a boil and cook the pasta for time on package, drain when done. (If you so choose – next time I make the sauce I plan on it over mashed potatoes which would have been a better choice!)
Heat the oil in a large skillet over medium heat. Add in the onions and mushrooms, cover tightly and let cook till the onions are golden and soft, shaking the pan occasionally. Open up and add the garlic, stirring well. Shake in the paprika, flour and black pepper, let cook for a couple minutes. Stir in the broth and red wine vinegar, stirring till smooth. Add in the lentils and let cook till thickened and bubbling over medium-low heat.
Slowly stir in the greek yogurt and parsley, till smooth. Let heat through and serve.