Lentil Mushroom Stroganoff: A Creamy Comfort Dish Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Cook pasta: Meanwhile, prepare egg noodles according to the package instructions. Drain and keep warm.
- 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
