Ingredients   

500g mushrooms, sliced (try a mix of varieties e.g. Swiss brown, button and portobello)
2 tablespoons olive oil
1 brown onion, diced
2 cloves garlic, finely chopped
2 celery stalks, finely chopped
390g tin of lentils, drained and rinsed
1 teaspoon wholegrain mustard
1 tablespoon Worcestershire sauce
1 tablespoon fresh thyme leaves, chopped
1 teaspoon marmite (or vegemite)
1 teaspoon horseradish sauce (optional)
2 cups hot vegetable stock
2/3 cup lite sour cream

Garnish

Fresh Italian parsley, roughly chopped
Pinch chilli flakes

Method   

Heat a tablespoon of olive oil in a large deep-frying pan over a high heat

Add half the sliced mushrooms, coat in the oil then leave to fry, stirring occasionally until well browned. Set aside. Repeat with the rest of the oil and remaining mushrooms

In the same pan - no need to wash it - gently sauté onions over a medium heat until soft and translucent

Add garlic and celery and continue to cook for a few more minutes. Add the mustard, Worcestershire sauce, marmite, and horseradish (if using), stir through and leave to cook for a few minutes

Mix in the lentils and thyme, then add the hot stock and the browned mushrooms. The stock should completely cover the mix (if not, add a bit more water). Bring to a boil, then turn down the heat and leave to simmer until the stock has reduced by at least half

Once reduced, check the seasoning, and turn off the heat. Add sour cream and mix well. Top with fresh parsley and chilli flakes and serve the stroganoff over rice, pasta, or mashed potatoes