Lentil Mushroom Stroganoff: A Creamy Comfort Dish Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Cook the Egg Noodles: Meanwhile, prepare the egg noodles according to package instructions. Drain and set aside.
- 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
