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My Creamy Mushroom Lentil Stroganoff

This creamy rich stroganoff is meat free high in fibre and tastes absolutely delicious! Low in calories and high in nutrition by using brown lentils and vegetables, it's a versatile sauce that can be teamed with rice, pasta or potatoes.


500g sliced mushrooms

1 teaspoon cornflour

1 x 375ml can of light evaporated milk

140g reduced salt tomato paste

1 salt reduced vegetable stock cube

1 x 400g can brown lentils drained and rinsed thoroughly

Spelt or wholemeal pasta

1/3 cup flat leaf parsley chopped

1 sliced zucchini

2 cups green beans


1. In a fry pan saute mushrooms and zucchini until soft

2. Mix cornflour with 2 tablespoons evaporated milk until smooth and add to pan with tomato paste, stock cube or stock powder and remainder of the milk. The sauce will be pink until it thickens and turns brown

3. Add the lentils and simmer on low heat until thickened while you cook your pasta or rice as per packet instructions and steam green beans until cooked

4. Add parsley to serve



Lifestylist Health & Wellness

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