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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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/lentil-mushroom-stroganoff-recipe/