📖 Instructions

1. Prep the Lentils: Rinse 1 cup of brown or green lentils under cold water. Drain well and set aside. Make sure you pick out any little stones or debris, yeah?
2. Sauté Aromatics: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add 1 chopped onion and cook until softened, about 5 minutes. Then, toss in 2 minced garlic cloves and cook for another minute until fragrant. (Don't burn the garlic, yikes!).
3. Cook Mushrooms: Add 8 ounces of sliced mushrooms (cremini, shiitake, or a mix) to the skillet. Cook, stirring occasionally, until the mushrooms are browned and have released their moisture, about 8-10 minutes. Sprinkle with a pinch of salt and pepper, ya know, to taste.
4. Combine and Simmer: Stir in the rinsed lentils, 4 cups of vegetable broth (or beef broth for non-vegetarians), 1 teaspoon of Dijon mustard, 1/2 teaspoon of smoked paprika, and a pinch of nutmeg. Bring to a simmer, then reduce heat and cover. Cook for 20-25 minutes, or until the lentils are tender.
5. Thicken and Enrich: In a small bowl, whisk together 2 tablespoons of cornstarch with 1/4 cup of cold water to make a slurry. Pour the slurry into the skillet and stir well. Cook for another 2-3 minutes, or until the sauce has thickened slightly.
6. Stir in Sour Cream: Remove the skillet from the heat and stir in 1/2 cup of sour cream (or Greek yogurt). Season with salt and pepper to taste. Be gentle when stirring in the sour cream to prevent curdling.
7. Serve: Serve the lentil and mushroom stroganoff hot over egg noodles, rice, or mashed potatoes. Garnish with fresh parsley or dill, if desired. Enjoy your hard work!
8. Important Tip: if the sauce gets too thick, add a splash of broth or water to thin it out. And if it's too thin, simmer it a bit longer without the lid to reduce the liquid. (We've all been there, am I right?).