If you are craving a comforting, creamy, and utterly delicious dish that feels both indulgent and nourishing, this Lentil Mushroom Stroganoff Recipe is an absolute game-changer. Combining hearty green lentils and earthy cremini mushrooms in a luscious, plant-based sauce, this version of the classic stroganoff brings rich flavors and satisfying textures to your plate without any dairy or meat. Whether you’re cooking for family, friends, or yourself, this recipe strikes the perfect balance of warmth and freshness that will quickly make it one of your go-to meals.

Lentil Mushroom Stroganoff Recipe - Recipe Image

Ingredients You’ll Need

This Lentil Mushroom Stroganoff Recipe shines because of its simple, thoughtful ingredients that come together in perfect harmony. Each component plays an important role: the lentils add protein and heartiness, mushrooms bring a deep umami flavor, and the plant-based yogurt creates that creamy, tangy sauce that ties it all together beautifully.

8 oz fettuccine pasta: The ideal base for holding on to that creamy stroganoff sauce.
1 cup dry green lentils: Adds a rich, earthy texture and plenty of plant-powered protein.
1 tbsp olive oil: For sautéing and enhancing flavors with a gentle fruitiness.
1 onion, diced: Builds depth with natural sweetness and aroma.
3 cloves garlic, minced: Provides a fragrant punch that elevates every bite.
8 oz cremini mushrooms, sliced: The star ingredient that brings that beloved mushroom essence.
2 tbsp soy sauce: Adds umami and a salty balance to the sauce.
1 tsp smoked paprika: A subtle smoky warmth that complements the mushrooms beautifully.
1 tsp dried thyme: Delivers herbal notes that enhance the overall flavor profile.
1 cup vegetable broth: Creates a savory base for simmering and melding the ingredients together.
1 cup unsweetened plant-based yogurt: Provides creamy richness with a slight tang, making it the perfect dairy alternative.
Salt and pepper to taste: Simple seasonings that bring everything into flavorful focus.
Fresh parsley, chopped, for garnish: Adds a bright, fresh finish and a pop of color to your plate.

How to Make Lentil Mushroom Stroganoff Recipe

Step 1: Cook the Pasta and Lentils

Start by cooking your fettuccine pasta according to the package directions so it’s tender but still has a nice bite. While that’s going, don’t forget to cook the green lentils until they’re soft but intact. These two form the hearty base of your dish and perfectly complement the creamy sauce to come.

Step 2: Sauté Onion and Garlic

Heat up that olive oil in a large skillet and toss in the diced onion. Sauté until it’s translucent and soft, which helps build the rich flavor foundation. Then add the garlic—just a few minutes until fragrant, making your kitchen smell irresistible already.

Step 3: Cook the Mushrooms

Add your sliced cremini mushrooms next. Let them cook undisturbed for a bit to develop a golden brown color and deepen their flavor. This step is key for unlocking the earthy, umami aroma that defines the Lentil Mushroom Stroganoff Recipe.

Step 4: Season and Simmer

Stir in soy sauce, smoked paprika, and dried thyme to coat the mushrooms evenly. Pour in the vegetable broth to create a simmering base and let it gently cook for about five minutes. The seasonings will melt into every bite, making that sauce absolutely crave-worthy.

Step 5: Add Lentils and Yogurt

Lower the heat and mix in the cooked lentils with the plant-based yogurt. This is the magic moment where creamy meets hearty. Let everything warm through slowly, stirring gently so the sauce thickens nicely without curdling. Adjust salt and pepper to your preference and get ready for the best stroganoff you’ve tasted.

Step 6: Combine and Serve

Finally, spoon the hearty lentil mushroom mix over your cooked fettuccine pasta. Give it a little swirl to make sure every strand is coated in that luscious sauce. Sprinkle with fresh chopped parsley for the perfect finishing touch.

How to Serve Lentil Mushroom Stroganoff Recipe

Garnishes

Fresh parsley is a classic addition, but you can also sprinkle some chopped chives or a dusting of smoked paprika for extra color and flavor highlights. These little touches brighten the dish visually while adding a subtle freshness.

Side Dishes

This stroganoff pairs wonderfully with a crisp green salad dressed with lemon vinaigrette, or some roasted seasonal vegetables to add a crunchy contrast. Garlic bread or warm crusty rolls can also help soak up any remaining sauce—which you won’t want to waste.

Creative Ways to Present

Feeling a bit fancy? Serve the lentil mushroom stroganoff in shallow bowls with a swirl of vegan sour cream on top or a sprinkle of toasted walnuts for added texture. Plating it on a bed of steamed rice or mashed potatoes is another delightful way to enjoy this comfort classic.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, let the leftovers cool before transferring them to an airtight container. Stored in the fridge, the Lentil Mushroom Stroganoff Recipe will stay fresh for up to 3 days—perfect for quick lunches or dinners later in the week.

Freezing

If you want to save some for longer, this stroganoff freezes beautifully. Pop the cooled dish into a freezer-safe container or bag, and it will keep for up to 3 months. Just be sure to thaw it overnight in the fridge before reheating for best texture and flavor.

Reheating

Reheat gently on the stove over low-medium heat, stirring occasionally to keep everything creamy and smooth. Adding a splash of vegetable broth or plant-based milk can help loosen the sauce if it thickened too much during storage.

FAQs

Can I use other types of lentils in this recipe?

Absolutely! While green lentils hold their shape well, brown or black beluga lentils can also work. Just adjust cooking times accordingly, as some varieties soften faster than others.

Is it possible to make this recipe gluten-free?

Yes! Simply swap the fettuccine for your favorite gluten-free pasta, like brown rice or chickpea pasta. The lentil mushroom stroganoff sauce itself is naturally gluten-free as long as your soy sauce is gluten-free.

Can I use regular yogurt instead of plant-based yogurt?

Definitely! If you’re not avoiding dairy, plain unsweetened yogurt (Greek or regular) works great too. It will give you that tangy creaminess while keeping the stroganoff luscious.

How do I make this recipe oil-free?

You can skip the olive oil and sauté the onions and mushrooms in a little vegetable broth or water. It may alter the richness slightly but still results in a tasty, wholesome dish.

What can I do if I don’t have smoked paprika?

If smoked paprika isn’t on hand, regular sweet paprika or a pinch of cumin can be a decent substitute. The smokiness adds a lovely depth, but don’t worry if you have to improvise—you’ll still have a delicious stroganoff!

Final Thoughts

This Lentil Mushroom Stroganoff Recipe is a wonderful way to enjoy a classic comfort food with a healthy, plant-based twist. Its creamy sauce, hearty lentils, and savory mushrooms are a match made in heaven, ready to please any crowd or cozy night in. I truly hope you give this recipe a try and find it as comforting and satisfying as I do—it’s a dish you’ll want to make again and again.

Lentil Mushroom Stroganoff Recipe

★★★★★

5.2 from 11 reviews

Author: Hugo
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

This Lentil Mushroom Stroganoff is a hearty, creamy plant-based twist on the classic Russian dish. Combining tender green lentils, savory cremini mushrooms, and a rich, tangy sauce made with unsweetened plant-based yogurt and smoked paprika, this recipe offers a satisfying and nutritious meal. Perfect for vegans and vegetarians alike, it pairs wonderfully with fettuccine pasta and is garnished with fresh parsley for a burst of color and flavor.

Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain, rinse briefly with cool water to prevent sticking, and set aside.
Cook the lentils: Rinse the dry green lentils thoroughly. In a separate pot, add lentils and cover with water by about 2 inches. Bring to a boil, then reduce to a simmer and cook until tender but not mushy, about 20-25 minutes. Drain and set aside.
Sauté onions: Heat olive oil in a large skillet over medium heat. Add diced onion and cook, stirring occasionally, until translucent and softened, about 5 minutes.
Cook garlic and mushrooms: Add minced garlic and sliced cremini mushrooms to the skillet. Continue to sauté until the mushrooms release their juices and turn golden brown, about 7-8 minutes.
Add seasonings: Stir in soy sauce, smoked paprika, and dried thyme. Mix well to evenly coat the mushrooms and onions with the spices, letting the mixture cook for another 2 minutes to deepen the flavor.
Simmer with broth: Pour in the vegetable broth, bring to a simmer, and cook for 5 minutes, allowing the flavors to meld and the broth to reduce slightly.
Incorporate lentils and yogurt: Reduce heat to low. Stir in the cooked lentils and unsweetened plant-based yogurt gently, heating through without boiling to maintain the yogurt’s texture and prevent curdling.
Season to taste: Add salt and freshly ground black pepper according to your preference, tasting and adjusting as necessary.
Combine and serve: Serve the lentil and mushroom stroganoff sauce over the cooked fettuccine pasta, ensuring a generous helping on each plate.
Garnish: Sprinkle freshly chopped parsley on top to add freshness and a pop of color before serving.

Notes

To make the dish gluten-free, substitute the fettuccine with gluten-free pasta.
For added protein, consider topping with toasted walnuts or pumpkin seeds.
If plant-based yogurt is unavailable, use vegan sour cream or omit for a lighter sauce.
Leftovers store well refrigerated for up to 3 days and reheat gently to maintain creaminess.
Adjust the smoked paprika for a smokier or milder flavor to suit your taste.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Sautéing and simmering
Cuisine: Vegetarian/Vegan Fusion

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 4 g
Sodium: 520 mg
Fat: 8 g
Saturated Fat: 1 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 65 g
Fiber: 12 g
Protein: 18 g
Cholesterol: 0 mg

Keywords: lentil mushroom stroganoff, vegan stroganoff, plant-based stroganoff, mushroom pasta, vegan lentil recipe, meatless stroganoff