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

Scale

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