Lentil Mushroom Stroganoff Recipe

Introduction

Lentil Mushroom Stroganoff is a comforting and hearty twist on the classic dish, perfect for a meatless meal. Packed with earthy mushrooms and protein-rich lentils, it’s creamy, flavorful, and easy to make any night of the week.

Ingredients

• 1 cup dried green or brown lentils, rinsed and drained
• 8 ounces mushrooms, sliced (button or cremini)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 tablespoon soy sauce
• 2 cups vegetable broth
• 1 cup sour cream or plain Greek yogurt
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• 8 ounces egg noodles or your favorite pasta
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: In a medium saucepan, combine lentils and 3 cups of water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until lentils are tender. Drain and set aside.
2. Step 2: In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes until mushrooms are browned.
3. Step 3: Stir in dried thyme, paprika, and soy sauce. Cook for 1-2 minutes to combine flavors.
4. Step 4: Sprinkle flour over the mushroom mixture and stir well to coat. Gradually add vegetable broth, stirring constantly to avoid lumps. Bring to a simmer and let it thicken for about 5 minutes.
5. Step 5: Reduce heat to low and stir in the cooked lentils and sour cream (or yogurt). Mix until well combined and heated through. Season with salt and pepper to taste.
6. Step 6: Meanwhile, cook egg noodles according to package instructions. Drain and set aside.
7. Step 7: Serve the stroganoff over the cooked noodles, garnished with fresh parsley.

Tips & Variations

• Use Greek yogurt instead of sour cream for a tangier, lower-fat option.
• Add a splash of white wine before adding vegetable broth for extra depth of flavor.
• Substitute gluten-free flour and pasta to make this dish gluten-free.
• For added richness, stir in a tablespoon of vegan butter or cream cheese.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, canned lentils can be used to save time. Drain and rinse them well, then add them to the stroganoff at the same point as cooked lentils, reducing the cooking time slightly.

Is this recipe suitable for vegans?

To make it vegan, substitute sour cream with a dairy-free alternative and ensure the pasta is egg-free. The soy sauce and vegetable broth are already vegan-friendly.

Lentil Mushroom Stroganoff Recipe

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★★★★★

4.5 from 150 reviews

This creamy Lentil Mushroom Stroganoff is a comforting and hearty vegetarian twist on the classic beef stroganoff. Featuring tender green or brown lentils simmered to perfection and sautéed mushrooms in a flavorful sauce enriched with sour cream or Greek yogurt, it’s a perfect dish for a cozy dinner. Served over egg noodles and garnished with fresh parsley, this recipe delivers rich, creamy textures while keeping it meat-free.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegetarian, Eastern European-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Lentils

• 1 cup dried green or brown lentils, rinsed and drained

Vegetables and Aromatics

• 8 ounces mushrooms, sliced (button or cremini)
• 1 medium onion, diced
• 3 cloves garlic, minced

Pantry Items

• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 tablespoon soy sauce
• 2 cups vegetable broth
• 2 tablespoons all-purpose flour
• Salt and pepper to taste

Dairy

• 1 cup sour cream or plain Greek yogurt

Pasta

• 8 ounces egg noodles or your favorite pasta

Garnish

• Fresh parsley, chopped

Instructions

1. Cook the Lentils: In a medium saucepan, combine the rinsed lentils with 3 cups of water. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer gently for 20-25 minutes, or until the lentils are tender. Drain any excess water and set the lentils aside.
2. Sauté Aromatics and Mushrooms: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until it becomes translucent and fragrant. Stir in the minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes until the mushrooms are golden brown and have released their moisture.
3. Add Spices and Soy Sauce: Sprinkle dried thyme and paprika over the mushroom mixture, then add the soy sauce. Stir well and cook for 1-2 minutes to meld the flavors.
4. Make the Sauce: Sprinkle the flour evenly over the vegetables in the skillet and stir thoroughly to coat everything. Gradually pour in the vegetable broth while stirring constantly to prevent lumps. Bring the sauce to a gentle simmer and allow it to thicken for about 5 minutes.
5. Combine Lentils and Sour Cream: Reduce the heat to low. Add the cooked lentils and sour cream or Greek yogurt to the skillet, stirring until everything is well combined and warmed through. Season the stroganoff with salt and pepper according to your taste.
6. Cook the Noodles: While the stroganoff simmers, prepare the egg noodles according to the package instructions. Once cooked, drain and set aside.
7. Serve: Plate the stroganoff sauce over the cooked egg noodles and garnish with freshly chopped parsley for a bright, fresh finish.

Notes

• Using Greek yogurt instead of sour cream will slightly reduce the fat content without compromising creaminess.
• To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend and choose gluten-free pasta.
• For a vegan version, replace sour cream with a plant-based alternative and use tamari instead of soy sauce.
• Cook lentils until just tender to avoid mushiness in the final dish.
• Fresh parsley adds a nice color contrast and freshness; you can also use chives or dill as garnish.

Keywords: lentil mushroom stroganoff, vegetarian stroganoff, creamy lentil recipe, mushroom stroganoff, meatless stroganoff, cozy dinner recipe