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Lentil Mushroom Stroganoff

Delicious Lentil Mushroom Stroganoff for Cozy Nights

This Lentil Mushroom Stroganoff combines earthy lentils with rich, savory mushrooms for a comforting vegan meal perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stroganoff
  • 1 cup dried green or brown lentils Rinse and drain before use.
  • 8 ounces mushrooms (button or cremini) Substitute with shiitake or portobello for variety.
  • 1 medium onion Diced for even cooking.
  • 3 cloves garlic Minced for maximum aroma.
  • 2 tablespoons olive oil Ideal for sautéing.
  • 1 teaspoon dried thyme Fresh thyme can be used if available.
  • 1 teaspoon paprika Smoked paprika can be utilized for a smoky flavor.
  • 1 tablespoon soy sauce Consider using tamari for a gluten-free version.
  • 2 cups vegetable broth Homemade broth enhances richness.
  • 1 cup sour cream or plain Greek yogurt Replace with coconut cream for a vegan option.
  • 2 tablespoons all-purpose flour Cornstarch can be used for a gluten-free version.
  • Salt and pepper To taste.
  • 8 ounces egg noodles or favorite pasta Gluten-free pasta can be utilized.
  • Fresh parsley For garnish.

Equipment

  • medium saucepan
  • Large Skillet

Method
 

Step-by-Step Instructions for Lentil Mushroom Stroganoff
  1. Start by rinsing and draining the lentils. In a medium saucepan, combine the lentils with water, bringing it to a boil. Once boiling, reduce the heat and cover. Cook for 20-25 minutes until tender, then drain.
  2. In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and sliced mushrooms. Cook for an additional 5-7 minutes until mushrooms are browned.
  3. Add thyme, paprika, and soy sauce to the skillet. Stir for 1-2 minutes to meld flavors.
  4. Sprinkle flour over the mushroom mixture and stir to coat. Gradually pour in vegetable broth while stirring. Simmer for about 5 minutes until the sauce thickens.
  5. Lower the heat and fold in the cooked lentils and sour cream. Stir until combined and heated through. Season with salt and pepper.
  6. Cook the noodles or pasta according to package instructions. Drain and set aside.
  7. Serve the stroganoff over the noodles and garnish with chopped parsley.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 20mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze for up to 2 months.

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