Created on November 28th, 2025 at 08:40 am
A hearty vegetarian take on a classic dish
Lentil Mushroom Stroganoff presents a comforting twist on the beloved beef stroganoff. This dish marries the earthy flavors of lentils and mushrooms in a creamy sauce that coats every bite. You’ll find the rich aroma of sautéed onion and garlic filling your kitchen, inviting everyone to the table. The vibrant colors of brown and cream swirl together, creating a warm and inviting presentation. It is a simple yet satisfying meal, perfect for chilly evenings when you crave something hearty and flavorful.
This recipe is not only wholesome but also showcases the versatility of vegetarian cooking. The tender lentils mimic the texture of meat, while the mushrooms add depth and umami to the sauce. The creamy base, enriched with a hint of tanginess from sour cream, ties the whole dish together. Whether served over a bed of pasta or alongside a crusty loaf of bread, this stroganoff offers comfort and nourishment in every bite.
Why This Recipe Works
What makes this Lentil Mushroom Stroganoff special is its balance of heartiness and warmth. The combination of lentils and mushrooms not only provides a satisfying texture but also a rich flavor profile. Cooking the mushrooms until they are golden enhances their natural sweetness, while the lentils contribute a nutty taste that absorbs the creamy sauce beautifully.
The simplicity of this recipe makes it an ideal choice for busy weeknights. It comes together quickly, requiring minimal hands-on time, allowing you to focus on other tasks. Leftovers keep well in the fridge, making it easy to pack for lunch the next day. When reheated, the flavors deepen, creating an even more delightful experience. This dish is sure to become a staple in your meal rotation.
Time Breakdown
This recipe is perfect for those who want an easy, satisfying meal without spending hours in the kitchen. It comes together swiftly, making it an excellent choice for a weeknight dinner. Most of the time will be spent letting the flavors develop in the pot while you relax.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Ingredients List
- 1 cup green or brown lentils, rinsed and drained
- 8 oz (≈225 g) cremini or button mushrooms, sliced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup sour cream (or vegan alternative)
- 2 Tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp paprika
- Salt & pepper, to taste
- 8 oz (≈225 g) egg noodles or pasta of choice
- Optional: fresh parsley, chopped, for garnish
Kitchen Tools
This dish requires basic kitchen tools, keeping your cooking experience straightforward and enjoyable. Gather the following:
- Large pot
- Skillet
- Wooden spoon
- Measuring cups and spoons
- Colander (for rinsing lentils)
Step-by-Step Instructions
- Begin by cooking the lentils. In a large pot, add the rinsed lentils and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for about 20 minutes, or until the lentils are tender. Drain if necessary and set aside.
- In a skillet over medium heat, add olive oil. Once heated, add the diced onion and sauté for 3–4 minutes until translucent. The aroma of the cooking onion should fill your kitchen.
- Add the sliced mushrooms to the skillet. Cook for another 5 minutes until they are golden brown and their moisture has evaporated. This will deepen their flavor, making them a great addition to the stroganoff.
- Stir in the minced garlic, paprika, and Dijon mustard, cooking for an additional minute until fragrant. The mixture should smell inviting and savory.
- Reduce the heat to low, then stir in the cooked lentils and sour cream until well combined. Allow the sauce to warm through for a couple of minutes, adjusting seasoning with salt and pepper.
- Meanwhile, cook the egg noodles according to package instructions. Drain and add them to the lentil mushroom mixture. Stir gently to combine, ensuring every noodle is coated in the creamy sauce.
- Serve immediately, garnished with fresh parsley if desired. Enjoy the warm, comforting flavors that come together in this vegetarian dish.
Pro Tips
- For a richer flavor, sauté the mushrooms until they are well browned.
- Consider adding a splash of white wine before incorporating the sour cream for an added depth.
- If you prefer a lighter version, replace sour cream with Greek yogurt.
- This stroganoff tastes even better the next day, making it perfect for meal prep.
A Delicate Balance of Comfort and Flavor
Lentil Mushroom Stroganoff is both nourishing and delightful, capturing the essence of traditional comfort food without fuss. It offers a wonderful blend of textures, from the creamy sauce to the tender lentils and mushrooms. This dish is as versatile as it is comforting, ideal for sharing with family or enjoying alone with a good book. Keep this recipe close for those evenings when you seek something warm and inviting without extensive effort.
Nutrition Table
Nutrient | Amount (per serving) |
|---|---|
| Calories | 350 kcal |
| Protein | 15 g |
| Fat | 12 g |
| Carbohydrates | 50 g |
| Fiber | 10 g |
| Sugar | 3 g |
| Sodium | 500 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Lentil Mushroom Stroganoff
Ingredients
Main Ingredients
- 1 cup green or brown lentils, rinsed and drained
- 8 oz cremini or button mushrooms, sliced Approximately 225 grams
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup sour cream (or vegan alternative)
- 2 Tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp paprika
- Salt & pepper, to taste
- 8 oz egg noodles or pasta of choice Approximately 225 grams
- Optional: fresh parsley, chopped, for garnish
Instructions
Preparation
- Begin by cooking the lentils. In a large pot, add the rinsed lentils and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for about 20 minutes, or until the lentils are tender. Drain if necessary and set aside.
- In a skillet over medium heat, add olive oil. Once heated, add the diced onion and sauté for 3–4 minutes until translucent.
- Add the sliced mushrooms to the skillet. Cook for another 5 minutes until they are golden brown and their moisture has evaporated.
- Stir in the minced garlic, paprika, and Dijon mustard, cooking for an additional minute until fragrant.
- Reduce the heat to low, then stir in the cooked lentils and sour cream until well combined. Allow the sauce to warm through for a couple of minutes, adjusting seasoning with salt and pepper.
- Meanwhile, cook the egg noodles according to package instructions. Drain and add them to the lentil mushroom mixture. Stir gently to combine.
- Serve immediately, garnished with fresh parsley if desired.
Notes
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