Lentil Mushroom Stroganoff: A Creamy Comfort Dish Recipe

Introduction

This Lentil Mushroom Stroganoff is a creamy, comforting dish that brings warmth and rich flavors to your table. It’s a hearty vegetarian alternative to the classic, perfect for cozy dinners 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 about 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 an additional 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 vegan option, substitute sour cream with a plant-based yogurt or cashew cream and use tamari instead of soy sauce.
• Add a splash of white wine when cooking mushrooms for extra depth of flavor.
• Use cremini mushrooms for a richer, earthier taste, or mix different mushroom varieties.
• Swap egg noodles for gluten-free or whole wheat pasta to fit your dietary needs.

Storage

Store any 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 vegetable broth if the sauce has thickened too much. This dish does not freeze well due to the sour cream or yogurt.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried lentils?

Yes, canned lentils can be used to save time. Rinse and drain them before adding to the recipe. Reduce the cooking time to account for the pre-cooked lentils, adding them in at the final steps to warm through.

Is this recipe gluten-free?

Not as written, since it uses all-purpose flour and egg noodles. To make it gluten-free, use a gluten-free flour blend and substitute egg noodles with gluten-free pasta.

Lentil Mushroom Stroganoff: A Creamy Comfort Dish Recipe

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4.5 from 89 reviews

This Lentil Mushroom Stroganoff is a creamy, comforting vegetarian dish that combines tender lentils and sautéed mushrooms in a luscious sauce made with sour cream or Greek yogurt. It’s a perfect hearty meal served over egg noodles, delivering rich flavors and a satisfying texture ideal for cozy dinners.

• Author: Anna
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Russian-inspired, Vegetarian
• Diet: Vegetarian

Ingredients

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Lentils

• 1 cup dried green or brown lentils, rinsed and drained
• 3 cups water (for cooking lentils)

Mushroom 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
• 1 cup sour cream or plain Greek yogurt
• 2 tablespoons all-purpose flour
• Salt and pepper, to taste

Pasta

• 8 ounces egg noodles or your favorite pasta

Garnish

• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the lentils: In a medium saucepan, combine the rinsed lentils and 3 cups of water. Bring to a boil, then reduce the heat and let simmer gently for 20-25 minutes, or until tender. Drain any excess water and set the lentils aside.
2. Sauté aromatics and mushrooms: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and sliced mushrooms, sautéing for another 5-7 minutes until the mushrooms are nicely browned.
3. Add spices and soy sauce: Stir in the dried thyme, paprika, and soy sauce into the mushroom mixture. Cook for 1-2 minutes to allow the flavors to meld.
4. Create the sauce base: Sprinkle the flour evenly over the mushroom mixture, stirring well to coat everything. Gradually pour in the vegetable broth while stirring constantly to prevent lumps. Bring the mixture to a gentle simmer and allow it to thicken, about 5 minutes.
5. Combine lentils and sour cream: Lower the heat to low, then add the cooked lentils and sour cream or Greek yogurt to the skillet. Stir until the sauce is smooth, heated through, and well combined. Season with salt and pepper to taste.
6. Cook pasta: Meanwhile, prepare egg noodles according to the package instructions. Drain and keep warm.
7. Serve: Plate the cooked noodles and spoon the lentil mushroom stroganoff on top. Garnish with freshly chopped parsley and serve immediately for a creamy and comforting meal.

Notes

• You can substitute sour cream with plain Greek yogurt for a tangier and healthier option.
• For a gluten-free version, use gluten-free flour and pasta.
• If you prefer a vegan version, use a plant-based sour cream substitute and ensure soy sauce is gluten-free.
• The lentils can be cooked in vegetable broth for extra flavor instead of water.
• Leftovers store well in the fridge for up to 3 days and reheat gently on the stovetop.

Keywords: lentil stroganoff, mushroom stroganoff, vegetarian comfort food, creamy lentil recipe, meatless stroganoff, easy dinner recipe