Description
A deliciously hearty dish combining lentils and mushrooms in a creamy sauce, perfect for plant-based meals.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 cup dry green lentils
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 2 tbsp soy sauce
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 cup vegetable broth
- 1 cup unsweetened plant-based yogurt
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- In a pot, cook the green lentils according to package instructions until tender. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent.
- Add the minced garlic and sliced mushrooms to the skillet, cooking until the mushrooms are golden brown.
- Stir in the soy sauce, smoked paprika, and dried thyme, coating the mushrooms evenly.
- Pour in the vegetable broth and simmer for 5 minutes.
- Reduce heat and stir in the cooked lentils and plant-based yogurt. Simmer gently until heated through.
- Season with salt and pepper to taste.
- Serve the lentil mushroom mixture over the cooked fettuccine pasta.
- Garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat with a splash of vegetable broth or yogurt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 0mg