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–+ servings
Lentil Mushroom Stroganoff

Delicious Lentil Mushroom Stroganoff for Comfort Food Lovers

Enjoy this comforting Lentil Mushroom Stroganoff, a savory vegetarian dish perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Lentil Mushroom Stroganoff Ingredients
  • 1 cup Dried Green or Brown Lentils Feel free to swap with any lentil variety
  • 3 cups Boiling Water
  • 2 tablespoons Olive Oil Avocado oil works as a substitute
  • 1 medium Onion Diced; shallots can be a substitute
  • 3 cloves Garlic Minced; fresh garlic cloves are recommended
  • 8 oz Mushrooms (Button or Cremini) Try shiitake or portobello for depth
  • 1 teaspoon Dried Thyme Use fresh thyme but increase the amount
  • 1 teaspoon Paprika Smoked paprika intensifies flavor
  • 1 tablespoon Soy Sauce Tamari is a gluten-free alternative
  • 2 cups Vegetable Broth Both homemade or store-bought work well
  • 1 cup Sour Cream or Plain Greek Yogurt Coconut or cashew cream for vegan option
  • 2 tablespoons All-Purpose Flour Gluten-free flour works as a replacement
  • Salt and Pepper Seasonings To taste
  • 8 oz Egg Noodles (or Preferred Pasta) Gluten-free pasta or rice for alternative
  • Fresh Parsley Garnish For color and flavor

Equipment

  • medium saucepan
  • large skillet
  • Measuring Cups
  • Measuring Spoons
  • Wooden Spoon

Method
 

Step‑by‑Step Instructions for Lentil Mushroom Stroganoff
  1. Rinse and drain lentils, then combine with boiling water in a medium saucepan. Cook uncovered over medium heat for 20-25 minutes, or until tender. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for about 3-4 minutes until translucent and fragrant.
  3. Incorporate minced garlic and sliced mushrooms into the skillet. Cook for 5-7 minutes until mushrooms are browned.
  4. Stir in dried thyme, paprika, and soy sauce, cooking for an additional 1-2 minutes.
  5. Sprinkle flour over the mushroom mixture. Gradually add vegetable broth, whisking continuously. Simmer for about 5 minutes until thickened.
  6. Reduce heat and fold in cooked lentils along with sour cream. Mix until well combined and heated through, about 3 minutes. Season with salt and pepper.
  7. Prepare egg noodles according to package instructions. Drain when cooked.
  8. Spoon stroganoff over the cooked noodles and garnish with parsley. Serve warm.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 15gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 20mgSodium: 800mgPotassium: 600mgFiber: 12gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 8mgIron: 20mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat on stovetop with a splash of broth if needed. Freeze for up to 2 months.

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