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.

Ingredients

Scale

Pasta

8 oz fettuccine pasta

Lentils

1 cup dry green lentils

Vegetables & Aromatics

1 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
8 oz cremini mushrooms, sliced

Seasonings & Liquids

2 tbsp soy sauce
1 tsp smoked paprika
1 tsp dried thyme
1 cup vegetable broth
1 cup unsweetened plant-based yogurt
Salt and pepper to taste

Garnish

Fresh parsley, chopped

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