Lentil Mushroom Stroganoff That Will Wow Your Taste Buds

Lentil Mushroom Stroganoff is a delicious vegetarian dish rich in protein and flavor, perfect for family dinners.

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Prep Time 30

Cook Time 20

Total Time 50

Servings: 4 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Meatballs

1 cup Green Lentils Cooked
1 cup Breadcrumbs Use gluten-free if necessary
1 Onion Finely chopped; can substitute with shallots
2 cloves Garlic Minced
2 tbsp Parsley Fresh, chopped
1 tbsp Dill Fresh, chopped
1 tsp Oregano
1 tsp Cumin Adjust to taste
1 tsp Salt Adjust to taste
1 tsp Pepper Adjust to taste
2 tbsp Olive Oil
1 Egg Can substitute with flax egg (1 tbsp ground flaxseed + 2.5 tbsp water)

For the Tzatziki Sauce

1 cup Greek Yogurt Or unsweetened almond yogurt for dairy-free
1 medium Cucumber Grated and squeezed dry
2 tbsp Lemon Juice Adjust to taste

Equipment

Oven
Mixing Bowl
baking sheet
Whisk

Method

Directions

Preheat the Oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, mash cooked green lentils until mostly smooth. Add breadcrumbs, onion, garlic, herbs, spices, olive oil, and egg. Mix until just combined.
Shape the lentil mixture into 1 to 1.5-inch balls and place them on the baking sheet, leaving space between each ball.
Bake for about 20–25 minutes, flipping halfway through, until golden.
Prepare tzatziki sauce by whisking together Greek yogurt, grated cucumber, garlic, lemon juice, and salt. Chill in the refrigerator for at least 20 minutes.
Serve the meatballs with tzatziki, garnished with lemon wedges and cucumber slices.

Nutrition

Serving: 1meatballCalories: 150kcalCarbohydrates: 18gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 250mgFiber: 4gSugar: 2gVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Allow meatballs to cool before freezing and avoid microwaving to retain juiciness.

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