American Goulash with Mushrooms and Lentils
with lemon garlic broccoli

Name: American Goulash with Mushrooms and Lentils
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Onions, medium, diced; 3 cloves Garlic, chopped; 8 oz Mushrooms, any button, chopped; 1 1/2 cups Lentils, cooked, canned or vacuum-packed; 2 stalks Green onions, chopped, white and green parts combined; 1 Tbsp Oil, cooking; 1 tsp Paprika; 1 tsp Italian seasoning; 1/2 tsp Salt; 1/2 tsp Black pepper; 1 can Tomatoes, crushed (15 oz / 397 g); 1 can Tomatoes, diced and preferably fire-roasted (14 oz / 397 g); 1 cup Water; 1 Tbsp Soy sauce; 1 cup Macaroni, uncooked (sometimes labeled elbow macaroni); 1 cup Cheese, shredded Mexican blend; 1/4 cup Sour cream (sub plain or Greek yogurt); 3 cloves Garlic, chopped; 12 oz Broccoli florets; 1 Tbsp Oil, olive; 1/2 tsp Salt; 2 tsp Lemon juice

Active: 30 min Total: 50 min

Original GF Paleo Vegetarian

American Goulash with Mushrooms and Lentils

Total comfort food, American goulash is an easy family favorite. Top this combination of classic mushroom ragu and noodles with some cheese and sour cream.

Ingredients

Metric

Servings:

American Goulash with Mushrooms and Lentils:

Onions, medium - 1 , diced
Garlic - 3 cloves , chopped
Mushrooms, any button - 8 oz , chopped
Lentils, cooked, canned or vacuum-packed - 1 1/2 cups
Green onions - 2 stalks , chopped, white and green parts combined
Oil, cooking - 1 Tbsp
Paprika - 1 tsp
Italian seasoning - 1 tsp
Salt - 1/2 tsp
Black pepper - 1/2 tsp
Tomatoes, crushed (15 oz / 397 g) - 1 can
Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
Water - 1 cup
Soy sauce - 1 Tbsp
Macaroni, uncooked - 1 cup (sometimes labeled elbow macaroni)
Cheese, shredded Mexican blend - 1 cup
Sour cream - 1/4 cup (sub plain or Greek yogurt)

Lemon Garlic Broccoli:

Garlic - 3 cloves , chopped
Broccoli florets - 12 oz
Oil, olive - 1 Tbsp
Salt - 1/2 tsp
Lemon juice - 2 tsp

Prep

Onions / Garlic (for goulash and broccoli) / Broccoli - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Mushrooms - Dice mushrooms. (Can be done 1 day ahead)
Lentils - If using canned lentils, drain and rinse. If using vacuum-packed lentils, rinse.

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Make

Heat oven to 400F / 204C.
While oven heats, heat a Dutch oven over medium-high heat. Add cooking oil and then mushrooms to heated oil. Saute mushrooms until golden brown, ~5 minutes. Add onions and saute until soft, 2 to 3 minutes.
Add garlic (portion for goulash), paprika, Italian seasoning, salt and black pepper and saute for 1 minute more.
Stir in lentils, crushed tomatoes, diced tomatoes (including liquid), water, and soy sauce. Bring to a simmer.
While mushrooms and sauce simmer, toss broccoli and garlic (portion for broccoli) with olive oil and salt. Spread out on a sheet pan. Roast, shaking pan halfway through cooking, until broccoli is tender, 20 to 25 minutes.
Return to goulash and stir in macaroni. Cover and transfer to oven. Cook until macaroni is tender, 22 to 25 minutes. Top with cheese and return goulash to oven, uncovered, until cheese is melted (you can also turn the broiler on for a minute or two to get the cheese topping golden and bubbly).
Squeeze lemon juice over broccoli.
Top goulash with green onions and sour cream. Serve with broccoli on the side. Enjoy!

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American Goulash with Mushrooms and Lentils with lemon garlic broccoli