Lentil Mushroom Stroganoff
A hearty vegetarian take on a classic dish, combining lentils and mushrooms in a creamy sauce for a comforting meal.
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
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 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.