Low-Fat - Lentil and Mushroom Stroganoff

[Guest guest]

The other one came from the same book - I'm assuming they're both low-fat.

Again, you could substitute tofu sour cream.

 

 

* Exported from MasterCook *

 

Lentil and Mushroom Stroganoff

 

Recipe By :Oxmoor House - The Low-Fat way to Cook

Serving Size : 5 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups dried lentils

3 1/2 cups water

vegetable cooking spray

2 1/2 cups sliced fresh mushrooms

1 cup chopped onion

2 cloves garlic

2 tablespoons all-purpose flour

2 teaspoons dry mustard

1 10 3/4 oz can 99% fat-free cream of mushroom soup

1/2 cup nonfat sour cream

1/2 teaspoon freshly ground pepper

5 cups cooked fettuccine (cooked w/out salt or

fat)

2 tablespoons chopped fresh parsley

 

Combine dried lentils and water in a Dutch oven. Bring to a boil; cover, reduce

heat, and simmer 30 to 35 minutes or until lentils are tender. Drain well. Set

aside, and keep warm.

Coat a nonstick skillet with cooking spray; place over medium heat until hot.

Add mushrooms, onion, and garlic; saute until tender. Combine flour and

mustard; add to mushroom mixture. Cook 1 minute, stirring constantly. Stir in

lentils, soup, sour cream, and pepper. Cook over low heat, stirring

occasionally, until thoroughly heated (do not boil).

For each serving, top i cup fettuccine with 1 cup lentil mixture. Sprinkle with

parsley.

 

 

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Per serving: 248 Calories (kcal); 1g Total Fat; (3% calories from fat); 20g

Protein; 43g Carbohydrate; 3mg Cholesterol; 31mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0

Fat; 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0