Stroganoff was a personal favorite that I remember from back in my meat eating days. It was one of those childhood meals I didn't think I was missing until I created this dish and tasted it for the first time. My husband could not get enough of this when he ate it. To quote him, "Ooooooh, this is really really good!"
Now, setting aside how delicious this meal is, it was also one of the ugliest I have ever tried photographing. Stroganoff with lentils is a big pile of brown mushroom glop. (Oh, but what gloriously delicious glop it is!) I tried my best with this photo.
Rich, creamy, and delicious.... I hope you will enjoy this dish as much as my family has. Our family is filing this one under: Vegetarian Comfort Food.
1 medium yellow onion, chopped
1 green pepper, chopped
1/2 cup lentils, rinsed
1/2 cup brown rice, rinsed
1 clove garlic, minced
1 cup mushrooms, chopped
1/4 cup salted butter
1/4 cup flour
5 cups vegetable stock, divided
1 cup sour cream
salt and pepper to taste
12 ounces egg noodles, cooked
1. Prepare the lentil/rice mixture by bringing the lentils, rice, and 3 cups vegetable stock to a boil in a stock pot. Cover and simmer for about 30-40 minutes. Set aside.
2. Meanwhile, in a large skillet, melt the butter over medium heat. Sauté the onion and green peppers together for about 3 minutes. Add the mushrooms and continue cooking another 3 minutes until the onions are tender and the mushrooms have released some of their moisture.
3. Add the minced garlic clove and cook for about 30 seconds. Add the flour and stir to coat. Cook the mixture for another minute or two. Gradually add the remaining 2 cups stock until you have a nice gravy. Stir in the sour cream and lentil/rice mixture. Season with salt and pepper to taste. Serve over cooked egg noodles.