Lentil and Mushroom Stroganoff

I love Wednesdays. The fact that it’s a short day at work is probably mostly responsible, but since I got this job, Wednesdays have been pretty great.

It’s not that I don’t love spending time with my students… it’s not that at all. I have some who come to my room and show me Burmese music videos. I have some who serenade me with ukeleles after school. I have one who brings me random bags of popcorn or crackers. I have a few who wrote me letters that I absolutely love reading over and over.

So it’s not that I don’t like my full days of teaching. But my short day means I get to run before it gets dark! Today was a 6.5 mile run with 4 at around Lactate Threshold pace, and I got to do it while it was still light out. Or at least kind of light out, because sadly the fog is back.

Our little week-long “summer” in the middle of November was nice while it lasted!

So the run. It went pretty well but I got an INSANE stomach ache and had to walk for a few minutes. I didn’t stop my watch, so my overall pace was 7:46 per mile with the walk included, which I guess isn’t horrible but I want it to be better!

There’s nothing like a brisk run in the cold fog to get me craving hearty food. I was determined to cook something from Jamie at Home because I borrowed it from a friend a few weeks ago but never cooked any of the recipes.

This was what caught my eye

but for me, lentils are a lot more appealing than venison.

It’s a really simple recipe… you just cook up onions and garlic with mushrooms, then add some lentils and paprika and yogurt to make it creamy. Oh and there’s brandy in it too. By the way, how is it possible that the bottle is this empty? I don’t think I’ve ever used brandy before.

But anyway, it all comes together and is served over rice, making a really filling, healthy dinner with a great earthy flavor. I am glad this recipe makes a ton, because I’m going to be enjoying the leftovers for a few days for lunch!

Recipe:
(adapted from Jamie at Home)

2 cups lentils
2 tbsp olive oil
1 red onion, chopped
2 cloves garlic, finely minced
10 ounces mixed mushrooms, roughly chopped
1 1/2 tbsp paprika
salt and pepper
a small bunch of parsley, stems chopped
2 tbsp brandy
1 cup yogurt (plus more if you want it creamier)

cooked rice, for serving

Bring a large pot of water to a boil. Add the lentils and cook, covered, for about 25 minutes.

Drain and rinse the lentils and set aside.

Heat the olive oil in a wide skillet over medium high. Add the garlic and onion and cook until soft, about 5 minutes.

Add the mushrooms, paprika, and a few pinches of salt and cook, stirring, another 3-5 minutes, until the mushrooms are browning and soft.

Stir in the lentils, parsley, and brandy and cook, stirring, for a few minutes. Turn the heat down to low and stir in the yogurt, cooking just until heated through. Taste and adjust seasonings, then serve over rice.

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