Hungarian Lentil Vegan Goulash

5 from 1 vote

Hungarian Lentil Vegan Goulash

This hearty vegan goulash is comforting and loaded with healthy vegetables. A meatless dish that is so satisfying and rich in flavours and packed with nutritious goodness. A perfect weekday meal!

Prep Time20

Cook Time35

Total Time55

Course: Main Course

Cuisine: Hungarian

Servings:

Calories: 409kcal

Author: Rose

Equipment

large sauce pot or Dutch oven pot

Ingredients

2 tbsp extra virgin olive oil
1 onion, chopped
4-6 oz cremini or button mushrooms
3 garlic cloves, minced
2 tbsp Hungarian sweet paprika
1 tsp smoked paprika
1 red pepper, diced
2 organic carrots, sliced
1 tbsp organic tomato paste
28 oz can organic diced tomatoes (I use fire roasted tomatoes)
6-7 small organic yukon gold potatoes, quartered (or 4 medium organic yukon gold potatoes, diced
3 cups vegetable broth
1 cup red lentils, rinsed
1 tsp Himalayan salt or sea salt
1/4 tsp pepper
1 tsp lemon juice
2 tbsp plant-based yogurt, Greek yogurt or sour cream
pinch or two red pepper flakes (optional)
1/4 cup fresh parsley, half for garnishing

Instructions

Heat oil in a large sauce pot or cast iron pot, over medium heat, add onion and sauté until softened about 3-4 minutes. Add mushrooms and cooked until the water has released, then add garlic and sauté for another minute. Stir in sweet and smoked paprikas.
Add red pepper, carrots, tomato paste, diced tomatoes, potatoes, vegetable broth, lentils, salt and pepper.
Once the liquid starts to come to a slow boil, reduce to a simmer. Cook with lid paritally on for 30 minutes, until the vegetables are tender. Stir occasionally while it's cooking. Then add lemon juice, yogurt, red pepper flakes if desired and 2 tablespoons of parsley. Taste and add seasoning if needed.
Garnish with chopped parsley, scallions and/or dill. Serve with vegan sour cream, crusty bread or rice or pasta if desired.

Nutrition