This meal has all the great taste of beef stroganoff, but it utilizes lentil “meat” instead of ground beef. Feel free to use fat-free yogurt instead of sour cream, if you’re watching your waistline.

8 oz lentils, soaked overnight in 6 cups of water, then drained

1 cup-2 c water

1 tsp garlic powder or one clove garlic

1 tsp salt

oil, about a cup

1 onion, finely diced

8 oz mushrooms, finely sliced

1 16oz carton sour cream

2 Tbsp Better Batter Gluten Free Flour

1/8 tsp pepper

salt to taste

1 recipe Pasta, prepared as noodles or store bought gf noodles (we like glutano tagliatelli)

Grind the lentils and seasonings in a blender using just enough water to keep the machine from burning up. The mixture should be thick, like cold cream or pudding.

Heat the oil in a heavy pot. Add the ground lentil paste and fry, stirring constantly.

There should form a skin on the bottom of the pan, scrape this (this is the part of the mixture that will come to resemble ground beef). Keep frying and scraping (you can leave the mixture for several minutes to allow a crust to build up) until the mixture begins to look ‘dry’ and resembles cooked ground beef — remember that this will firm up even a bit more as it cools, so leave it just slightly moist.
This usually will take 30 minutes on high heat.

In a separate pan, brown the mushrooms an onions until soft.

Meanwhile, boil pasta water.

Cook the pasta.

At the last minute, stir the mushroom and onion mixture, sour cream, salt, and pepper into the lentil meat. Put on top of pasta and serve.