Lentil Mushroom Stroganoff: A Creamy Comfort Dish! Recipe
Introduction
Lentil Mushroom Stroganoff is a creamy, comforting dish perfect for a cozy dinner. Packed with earthy mushrooms and tender lentils, it offers a satisfying vegetarian twist on the classic stroganoff. This recipe is simple to make and full of flavor.
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
- 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.
- 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.
- Step 3: Stir in dried thyme, paprika, and soy sauce. Cook for 1-2 minutes to combine flavors.
- 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.
- 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.
- Step 6: Meanwhile, cook egg noodles according to package instructions. Drain and set aside.
- Step 7: Serve the stroganoff over the cooked noodles, garnished with fresh parsley.
Tips & Variations
- For a richer flavor, try using cremini mushrooms instead of button mushrooms.
- Swap sour cream for plain Greek yogurt to lighten the dish without losing creaminess.
- Gluten-free option: use gluten-free flour and pasta instead of all-purpose flour and egg noodles.
- Add a splash of white wine when sautéing mushrooms for an extra depth of flavor.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a little broth or water if the sauce has thickened too much. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned lentils instead of dried?
Yes, canned lentils can be used to save time. Drain and rinse them well, then add them in Step 5 without pre-cooking. You may want to reduce the cooking time slightly.
Is this recipe vegan-friendly?
To make this stroganoff vegan, substitute the sour cream with a plant-based alternative and confirm that the pasta is egg-free. Also, use a vegan soy sauce if possible.
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Lentil Mushroom Stroganoff: A Creamy Comfort Dish! Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Lentil Mushroom Stroganoff is a rich and creamy vegetarian twist on the classic comfort dish. Featuring tender lentils, sautéed mushrooms, and a flavorful sauce made with sour cream or Greek yogurt, it’s perfect served over egg noodles for a hearty, satisfying meal that’s both nutritious and delicious.
Ingredients
Lentils
- 1 cup dried green or brown lentils, rinsed and drained
- 3 cups water
Mushroom 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
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- 1 cup sour cream or plain Greek yogurt
Pasta and Garnish
- 8 ounces egg noodles or your favorite pasta
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Lentils: In a medium saucepan, combine rinsed lentils and 3 cups of water. Bring to a boil, then reduce heat and let simmer for 20-25 minutes until lentils are tender. Drain and set aside.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and sliced mushrooms, cooking an additional 5-7 minutes until mushrooms are browned.
- Add Spices and Soy Sauce: Stir in dried thyme, paprika, and soy sauce into the mushroom mixture. Cook for 1-2 minutes to meld the flavors.
- Make the Sauce: Sprinkle the flour over the mushroom mixture and stir well to coat. Gradually pour in vegetable broth while stirring constantly to prevent lumps. Bring to a simmer and cook for about 5 minutes until the sauce thickens.
- Combine Lentils and Cream: Reduce heat to low, then stir in the cooked lentils and sour cream or Greek yogurt. Mix until fully combined and warmed through. Season with salt and pepper to taste.
- Cook the Noodles: Meanwhile, cook egg noodles according to package directions. Drain and set aside.
- Serve: Spoon the lentil mushroom stroganoff over the cooked noodles and garnish with fresh chopped parsley before serving.
Notes
- You can substitute sour cream with plain Greek yogurt for a healthier option with added protein.
- For a gluten-free version, use gluten-free flour and gluten-free pasta.
- If preferred, swap soy sauce with tamari for a gluten-free and richer flavor.
- The dish can be prepared vegan by using a plant-based sour cream and omitting or replacing dairy sour cream.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
- Add a splash of white wine before adding the vegetable broth for an extra depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: lentil mushroom stroganoff, vegetarian stroganoff, creamy lentil recipe, mushroom stroganoff, meatless stroganoff, comforting vegetarian meal
