Lentil Mushroom Stroganoff: A Creamy Comfort Dish Recipe

Introduction

Lentil Mushroom Stroganoff is a creamy, comforting dish perfect for cozy dinners. This vegetarian twist on the classic offers hearty lentils and savory mushrooms in a rich sauce. Easy to prepare and full of flavor, it’s a satisfying meal for 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 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 another 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

• For a gluten-free option, substitute egg noodles with gluten-free pasta or serve over rice.
• Add a splash of white wine while cooking the mushrooms for extra depth of flavor.
• Use plain Greek yogurt instead of sour cream for a tangier and lower-fat alternative.

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 broth or water if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils in this recipe?

While green or brown lentils hold their shape best, you can substitute red lentils but expect a softer texture and shorter cooking time.

Is this dish suitable for vegans?

To make it vegan, replace the sour cream with a plant-based alternative and ensure the noodles are egg-free.

Lentil Mushroom Stroganoff: A Creamy Comfort Dish Recipe

Print Recipe

★★★★★

4.7 from 638 reviews

Lentil Mushroom Stroganoff is a creamy, comforting vegetarian dish combining tender lentils and sautéed mushrooms in a rich, flavorful sauce served over egg noodles. This hearty meal offers a delightful twist on traditional stroganoff, perfect for satisfying dinners.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Lentils

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

For the Stroganoff Sauce

• 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
• 2 tablespoons all-purpose flour
• Salt and pepper to taste

For Serving

• 1 cup sour cream or plain Greek yogurt
• 8 ounces egg noodles or your favorite pasta
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Lentils: In a medium saucepan, combine the rinsed lentils and 3 cups of water. Bring it to a boil, then reduce heat and simmer gently for 20-25 minutes until lentils are tender. Drain any excess water and set the lentils aside.
2. Sauté Onion and Mushrooms: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Then add the minced garlic and sliced mushrooms, cooking for another 5-7 minutes until the mushrooms are nicely browned.
3. Add Spices and Soy Sauce: Stir in dried thyme, paprika, and soy sauce to the mushroom mixture. Cook for 1-2 minutes to allow the flavors to meld.
4. Thicken the Sauce: Sprinkle the flour over the mixture and stir thoroughly to coat the mushrooms and onions. Gradually pour in the vegetable broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for about 5 minutes, allowing the sauce to thicken.
5. Combine Lentils and Cream: Reduce the heat to low. Stir in the cooked lentils followed by the sour cream or Greek yogurt. Mix until everything is well combined and heated through. Season with salt and pepper to taste.
6. Cook the Egg Noodles: Meanwhile, prepare the egg noodles according to package instructions. Drain and set aside.
7. Serve and Garnish: Spoon the creamy lentil mushroom stroganoff over the cooked egg noodles. Garnish with freshly chopped parsley for a burst of color and flavor.

Notes

• For a gluten-free option, substitute egg noodles with gluten-free pasta or serve the stroganoff over rice.
• Add a splash of white wine while cooking the mushrooms to enhance the depth of flavor.
• You can use Greek yogurt as a lighter alternative to sour cream without compromising creaminess.
• To make it vegan, use a plant-based yogurt or sour cream substitute.

Keywords: Lentil Mushroom Stroganoff, vegetarian stroganoff, creamy lentil recipe, mushroom stroganoff, comfort food, meatless main dish