This lentil mushroom stroganoff turns humble ingredients into a creamy, comforting meal. Earthy mushrooms and tender lentils simmer in a savory, paprika-kissed sauce. A swirl of sour cream or yogurt adds tang and silkiness. Serve it over pasta or rice for a filling weeknight dinner that smells warm and inviting and tastes rich without meat.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving; excludes pasta or rice)
- Calories per serving: 290 kcal
- Protein: 14.5 g
- Carbohydrates: 36 g
- Fat: 8 g
- Fiber: 16 g
- Sugar: 5 g
- Sodium: 700–800 mg
Why Make This Lentil Mushroom Stroganoff
This dish is simple, budget-friendly, and full of flavor. Lentils add hearty texture and protein. Mushrooms give a deep, savory taste that mimics the richness of a classic stroganoff. The sauce is creamy and tangy, and it clings nicely to pasta or rice. It cooks in about 40 minutes, so it works well for busy nights or relaxed weekend meals. The aroma of garlic, onion, and paprika makes the kitchen feel cozy.
How to Make Lentil Mushroom Stroganoff
You will sauté aromatics, brown mushrooms for flavor, simmer lentils in broth and soy sauce, then finish with sour cream or yogurt for creaminess. The steps are straightforward and forgiving. Stir often while simmering so lentils cook evenly and the sauce thickens.
Ingredients:
- 1 cup lentils
- 2 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon flour
- 1 teaspoon paprika
- 1/2 cup sour cream or yogurt
- Salt and pepper to taste
- Olive oil for cooking
- Pasta or rice for serving
Directions:
Step 1: Preparation
Rinse the lentils under cold water and pick out any debris. Chop the onion, mince the garlic, and slice the mushrooms. Measure the broth and other ingredients so everything is ready.
Step 2: Sauté the Aromatics
In a large pot, heat about 1–2 tablespoons olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is soft and translucent, about 4–5 minutes. Stir often so the garlic does not burn.
Step 3: Brown the Mushrooms
Add the sliced mushrooms to the pot. Cook, stirring occasionally, until the mushrooms release their liquid and turn golden brown, about 6–8 minutes. Browning adds deep, savory flavor.
Step 4: Simmer the Lentils
Stir in the lentils, vegetable broth, soy sauce, flour, and paprika. Bring the mixture to a simmer. Reduce the heat to medium-low and cook for about 25 minutes, stirring occasionally, until the lentils are tender and the sauce thickens. If the mixture gets too thick, add a splash of water or more broth.
Step 5: Finish with Creaminess
Reduce the heat to low. Stir in the sour cream or yogurt until the sauce is smooth. Taste and season with salt and pepper. Heat gently—do not boil after adding dairy to prevent curdling.
Step 6: Serve
Serve the stroganoff over cooked pasta or rice. Garnish with chopped parsley or a sprinkle of extra paprika if you like.
How to Serve Lentil Mushroom Stroganoff
Serve hot over egg noodles, spaghetti, or brown rice. Spoon the creamy stroganoff over a bed of mashed potatoes for a rustic meal. Add a side of steamed greens or a crisp salad to balance the richness. Finish with fresh herbs (parsley or chives) and a lemon wedge for a bright lift.
How to Store Lentil Mushroom Stroganoff
- Refrigerator: Cool to room temperature, then store in an airtight container for up to 4 days.
- Freezer: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stove over low heat, adding a splash of broth or water to loosen the sauce. Microwave on medium power in 30–60 second intervals, stirring between, to heat evenly.
Expert Tips for Perfect Lentil Mushroom Stroganoff
- Use brown or green lentils (they hold shape). Red lentils get mushy and thin the sauce.
- Brown the mushrooms well. That caramelization builds flavor.
- Stir in dairy off the heat or on low to prevent curdling.
- If you need a gluten-free version, replace the flour with 2 teaspoons cornstarch mixed with cold water and stir it in near the end.
- For extra depth, add a splash of balsamic vinegar or a teaspoon of Dijon mustard when finishing.
- Taste for salt after adding soy sauce and broth; adjust carefully.
- If the sauce is thin, simmer a few minutes uncovered. If too thick, add broth a little at a time.
Delicious Variations
- Vegan: Use a plant-based yogurt or coconut cream instead of sour cream. Swap tamari for soy sauce for gluten-free.
- Smoky: Add 1/2 teaspoon smoked paprika or a splash of liquid smoke.
- Mushroom Mix: Use a mix of cremini, shiitake, and button mushrooms for deeper flavor.
- Herby: Stir in chopped thyme or rosemary during simmering.
- Spicy: Add red pepper flakes or a dash of hot sauce.
Frequently Asked Questions
Q: Can I use canned lentils?
A: Yes. Drain and rinse canned lentils, add them later in the simmering stage, and cook just until heated through. They will need much less time than dry lentils.
Q: What type of lentils work best?
A: Brown or green lentils hold their shape and give a nice texture. Red lentils will break down and make a thicker, almost pureed sauce.
Q: How can I make this gluten-free?
A: Skip the flour and use a cornstarch slurry (1–2 tsp cornstarch mixed with cold water) to thicken. Use tamari instead of regular soy sauce if you need gluten-free soy sauce.
Q: Can I make this ahead?
A: Yes. Make the stroganoff, cool it, and refrigerate up to 4 days. Reheat gently and add a splash of broth if the sauce has thickened.
Q: Will the sour cream curdle?
A: To avoid curdling, remove the pot from high heat and stir in sour cream or yogurt on low heat. Heat gently without boiling after adding dairy.
Q: How do I reduce sodium?
A: Use low-sodium vegetable broth and low-sodium soy sauce or tamari. Taste before adding salt.
Q: Can I use a pressure cooker?
A: Yes. Sauté onions and mushrooms using the sauté function, then add lentils, broth, soy sauce, and spices. Cook on high pressure for 10–12 minutes, then quick release and finish with yogurt.
Conclusion
This Lentil Mushroom Stroganoff is a cozy, satisfying dish that’s easy to make and full of flavor. It’s creamy, savory, and slightly tangy, with a pleasant bite from the lentils and deep mushroom notes. If you want another version or extra ideas, check this recipe for inspiration: Vegetarian Stroganoff (Lentil & Mushroom). Give it a try — it warms the kitchen and makes a great weeknight meal.
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Lentil Mushroom Stroganoff
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and comforting lentil mushroom stroganoff that turns humble ingredients into a savory meal, perfect for a filling weeknight dinner.
Ingredients
- 1 cup lentils
- 2 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon flour
- 1 teaspoon paprika
- 1/2 cup sour cream or yogurt
- Salt and pepper to taste
- Olive oil for cooking
- Pasta or rice for serving
Instructions
- Rinse the lentils under cold water and pick out any debris. Chop the onion, mince the garlic, and slice the mushrooms. Measure the broth and other ingredients so everything is ready.
- In a large pot, heat about 1–2 tablespoons olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is soft and translucent, about 4–5 minutes, stirring often.
- Add the sliced mushrooms to the pot. Cook, stirring occasionally, until the mushrooms release their liquid and turn golden brown, about 6–8 minutes.
- Stir in the lentils, vegetable broth, soy sauce, flour, and paprika. Bring the mixture to a simmer. Reduce the heat to medium-low and cook for about 25 minutes, stirring occasionally, until the lentils are tender and the sauce thickens.
- Reduce the heat to low. Stir in the sour cream or yogurt until smooth, then season with salt and pepper. Heat gently without boiling.
- Serve the stroganoff over cooked pasta or rice, and garnish with chopped parsley or extra paprika if desired.
Notes
For a vegan version, use plant-based yogurt. Substitute flour with cornstarch for gluten-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 16g
- Protein: 14.5g
- Cholesterol: 10mg
