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Mushroom and Lentil Stroganoff
with noodles / braised apples and cabbage

Active: 45 min Total: 45 min
This meal, which was featured in 2017, gets rave reviews from vegetarians and non-vegetarians alike. It is classic comfort food that is great for cooler fall days. Enjoy it with a beer and celebrate Oktoberfest at home!


Mushroom and Lentil Stroganoff with Noodles:
  • Noodles, egg - 8 oz (sub any fun pasta shape)
  • Garlic - 2 cloves , chopped
  • Mushrooms, any button - 16 oz , sliced (look for pre-sliced)
  • Lemons - 1/2 , wedges
  • Oil, cooking - 1 Tbsp
  • Flour, all-purpose - 2 Tbsp
  • Paprika - 1/2 tsp
  • Coriander, dried - 1/2 tsp
  • Stock, any type - 1 cup
  • Lentils, cooked - 2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
  • Butter - 1 Tbsp
  • Cheese, parmesan (opt) - for serving , grated
Braised Sweet and Sour Cabbage with Apples:
  • Garlic - 2 cloves , chopped
  • Cabbage, red - 16 oz , thinly sliced
  • Apples, any type - 1 , diced
  • Butter - 1 1/2 Tbsp
  • Vinegar, apple cider - 1 1/2 Tbsp
  • Maple syrup - 1 tsp


  1. Noodles - Boil noodles according to package directions. (Can be done up to 5 days ahead)
  2. Garlic (for the stroganoff and braised apples / cabbage) / Cabbage - Prep as directed. Store separately. (Can be done up to 4 days ahead)
  3. Mushrooms - Slice mushrooms, if not pre-sliced. (Can be done 1 day ahead)
  4. Apples / Lemons - Prep as directed. (You can leave the skin on the apples.)

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  1. Cook cabbage by heating a saute pan or Dutch oven over medium heat. Add butter (portion for the cabbage) and then garlic (portion for the cabbage) and apples to melted butter. Saute for ~2 minutes before adding cabbage with a pinch of salt. Saute for another 14 to 16 minutes, until cabbage is tender.
  2. While cabbage is cooking heat a skillet or non-stick pan over medium heat. Add oil and then mushrooms to heated oil. Saute until mushrooms are tender and golden brown, 6 to 7 minutes (note: don't rush this step; cooking the mushrooms until they are dark brown is the key to developing flavor in the sauce). Stir in flour, paprika, coriander, and garlic (portion for the stroganoff). Continue cooking for 1 minute.
  3. Add stock and lentils to pan and simmer until liquid reduces by about half, ~5 minutes more. Season with some salt and pepper.
  4. If noodles were made ahead, reheat in the microwave and toss with butter (portion for the noodles). Season with some salt.
  5. Stir vinegar and maple syrup into finished cabbage and season with some salt.
  6. Spoon lentil and mushroom sauce over noodles. Top with some parmesan cheese if you’d like. Serve with cabbage on the side. Squeeze lemon wedges over everything. Enjoy!



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