From Our Kitchen To Yours: Lentil Stroganoff

Let's dive into the cozy world of comfort food with our Lentil Stroganoff recipe! It's like a warm hug in a bowl, but with a healthy twist perfect for seniors.

So, why lentils? These little legumes are a powerhouse of nutrition, packed with fiber, protein, and essential minerals like iron and folate. They're gentle on the stomach and great for maintaining steady energy levels throughout the day. Plus, they're a fantastic source of plant-based protein, which is crucial for seniors looking to support muscle strength and overall vitality.

Now, imagine sautéing up a storm with mushrooms, peppers, and onions, filling your kitchen with enticing aromas. These veggies not only add loads of flavor and texture but also bring a host of vitamins and antioxidants to the table, supporting immune health and keeping those pesky free radicals at bay.

And that creamy sauce? It's a game-changer. Made with whole-grain wheat flour and zesty mustard, it's velvety smooth and oh-so-satisfying. Plus, by using low-fat non-dairy yogurt, we're keeping things light and heart-healthy, perfect for seniors looking to enjoy their favorite dishes without compromising on wellness.

Top it all off with a sprinkle of fresh herbs and some buckwheat noodles, and you've got yourself a meal that's as nutritious as it is delicious. It's comfort food with a nutritional punch, designed to nourish both body and soul. So, what are you waiting for? Let's whip up some Lentil Stroganoff and treat ourselves to a taste of wholesome goodness!

INGREDIENTS:

¾ cup lentils 

2 ¼ cups water 

¼ cup sliced mushrooms 

½ cup julienne green bell peppers ¼ cup chopped onions 

¼ cup fresh basil 

¼ cup fresh thyme 

salt and freshly ground black pepper to taste 1 ½ Tbsp whole-grain wheat flour 1 Tbsp prepared mustard 

4 oz low fat non-dairy yogurt 

1 ½ cups cooked buckwheat noodles 2 Tbsp sliced green onions 

extra virgin olive oil 

DIRECTIONS:

1. Combine the lentils and water in a large saucepan and bring to a boil over high heat.

2. Reduce the heat to medium-low and  cover; simmer about 15 minutes or until the lentils are tender – do not overcook (will turn mushy).

3. Drain and save the lentil  liquid; add water to make 1 ½ cups.

4. Set lentils to the side and keep warm. 

5. Coat the bottom of a pan with extra virgin olive oil, heat to medium temperature, and then add the mushrooms, peppers and  onions. Let cook for 5 minutes stirring occasionally. 

6. In a small mixing bowl, mix the flour, mustard and pepper. Stir into the vegetable mixture.  

7. Add the lentil liquid to the mixture and stir. Cook over medium heat until mixture is smooth and thickened – about 3 minutes. Add the lentils to the pan and mix well. 

8. Just before serving, stir the yogurt and fresh herbs into the lentils. 

9. Evenly divide the noodles onto 2 plates and serve the stroganoff over the noodles.  

10. Garnish with green onions.