Lentil Stroganoff

Yield: 4 servings, 1 ½ Cups stroganoff and ¾ cup noodles each.

Ingredients

1 ½ Cups Lentils, dry
4 ½ Cups Water
¼ Teaspoon Salt
1 Teaspoon Vegetable Oil
1 ½ Cups Fresh Mushrooms, sliced
1 Cup Red or Green Pepper, cut in strips
½ Cup Onion, chopped
3 Tablespoons Flour
2 Teaspoons Dry Mustard
¼ Teaspoons Black Pepper
8 oz. Container Plain Lowfat Yogurt
3 Cups Egg Noodles, Cooked
2 Tablespoons Green Onion Sliced

Directions

1. Combine lentils, water, and salt in a large saucepan. Bring to a boil; cover, reduce heat, and cook until lentils are tender, about 30 minutes. Drain; set lentils aside and keep warm. Save liquid; add water to make 1-1/2 Cups
2. Heat oil in a large frying pan. Add mushrooms, peppers, and onion. Cook until vegetables are just tender.
3. Mix flour and seasonings. Stir evenly into vegetable mixture. Add saved liquid, stirring constantly; cook over medium heat until mixture is smooth and thickened.
4. Add lentils; mix well. Heat to serving temperature.
5. Just before serving stir in yogurt.
6. Cook noodles according to package directions.
7. Serve stroganoff over noodles. Garnish with green onion slices.

Per Serving
Calories: 520
Total Fat: 5 g
Saturated Fat: 1 g
Cholesterol: 48 mg
Sodium: 340 mg

Source: USDA Food Guide Pyramid publication

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