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Lentil Mushroom Stroganoff

Lentil Mushroom Stroganoff: Comfort in Every Creamy Bite

Lentil Mushroom Stroganoff is a creamy, soul-soothing dish that combines earthy lentils with tender mushrooms, perfect for a comforting dinner on busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan, Vegetarian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stroganoff
  • 1 cup Dried Green or Brown Lentils Rinse before cooking.
  • 8 ounces Mushrooms, sliced Use button or cremini mushrooms.
  • 1 medium Onion, diced Sauté until translucent.
  • 3 cloves Garlic, minced Use fresh for the best aroma.
  • 2 tablespoons Olive Oil Substitute with any neutral oil if desired.
  • 1 teaspoon Dried Thyme Can substitute with fresh thyme (use 3x more).
  • 1 teaspoon Paprika Smoked paprika can enhance flavor.
  • 1 tablespoon Soy Sauce For gluten-free, use tamari instead.
  • 2 cups Vegetable Broth Low-sodium options are available.
  • 1 cup Sour Cream or Plain Greek Yogurt Replace with coconut cream for vegan option.
  • 2 tablespoons All-Purpose Flour Can replace with cornstarch for gluten-free option.
  • Salt and Pepper To taste.
  • 8 ounces Egg Noodles or Preferred Pasta Use gluten-free pasta if needed.
  • Fresh Parsley, chopped For garnish.

Equipment

  • skillet
  • saucepan
  • Measuring Cups
  • Measuring Spoons
  • spatula
  • Knife
  • cutting board

Method
 

Cooking Steps
  1. In a medium saucepan, combine the rinsed lentils with 3 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender. Drain and set aside.
  2. In a skillet, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and sliced mushrooms, cooking for 5-7 minutes until mushrooms are browned.
  3. Add dried thyme and paprika, stirring to incorporate. Pour in soy sauce and cook for 1-2 minutes.
  4. Sprinkle flour over the mixture, stirring to coat. Gradually pour in vegetable broth, stirring continuously until thickened, about 5 minutes.
  5. Reduce heat to low and fold in lentils and sour cream until heated through. Adjust with salt and pepper to taste.
  6. Cook pasta according to package instructions, approximately 7-10 minutes. Drain and set aside.
  7. Plate stroganoff over cooked noodles and garnish with parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 600mgPotassium: 800mgFiber: 12gSugar: 4gVitamin A: 250IUVitamin C: 5mgCalcium: 60mgIron: 4mg

Notes

For a depth of flavor, add a splash of white wine while sautéing mushrooms. Store leftovers for up to 3 days in the fridge or freeze for up to 3 months. Reheat with a splash of vegetable broth if needed.

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