EASY VEGETARIAN RECIPE
WHAT YOU WILL NEED
You will need pre-cooked brown lentils, from a can or a jar, rinsed and strained.
You can use basic white button or cremini mushrooms but you will get a little more flavour from Swiss Brown.
Cook the onions, with some salt, in a pan over medium heat, stirring a few times, until golden brown.
Separately, cook the mushrooms with some salt and butter, stirring a few times, until they brown slightly.
Combine mushrooms and onions, add more butter, dijon mustard, garlic and black pepper.
Add in the stock and cook over medium heat.
Prepare the flour slurry by combining water or stock with your flour of choice. Whisk into a smoother mixture.
Add lentils to the pan and stir through.
Stir in the flour slurry and watch the liquid thicken instantly.
Finish the stroganoff by stirring in the sour cream. Taste for seasoning and add more salt if desired.
Garnish with parsley and serve with mashed potatoes, pasta noodles, cauliflower rice or zucchini noodles and some favourite greens on the side.