This Lentil Mushroom Stroganoff is a cozy, creamy dish that is both hearty and healthy. With tender lentils and savory mushrooms, it’s a twist on a classic favorite!
Making this meal feels like a warm hug on a chilly day. I love serving it over noodles or rice—either way, it’s just so satisfying. You might want seconds, just a heads up! 😊
Key Ingredients & Substitutions
Lentils: Brown or green lentils are perfect for this recipe! They hold their shape well and provide a nice texture. If you’re out of lentils, chickpeas can work as a substitute but will change the dish’s texture and flavor.
Mushrooms: White button or cremini mushrooms give a rich flavor. If you’re not a fan, try using diced eggplant or zucchini for a different texture, or leave them out for a simpler dish.
Sour Cream: For a creamier finish, plain Greek yogurt works wonders and adds protein. If you’re vegan, look for plant-based sour cream or even cashew cream!
Pasta/Rice: This stroganoff pairs well with egg noodles, but feel free to switch to any pasta shape or even rice. Quinoa or cauliflower rice can be great gluten-free options.
How to Perfectly Cook Lentils?
Cooking lentils perfectly ensures a great texture for your stroganoff. Here’s how to do it:
- Start by rinsing the lentils to remove any debris. This makes for a cleaner taste.
- Use a pot with plenty of water or broth. One cup of lentils usually cooks well in 2½ cups of liquid.
- Bring it to a boil first before reducing the heat. This helps them soften without turning mushy.
- Check them at about 20 minutes. If they’re tender but firm, drain any excess liquid and add to your dish.
Delicious Lentil Mushroom Stroganoff Recipe
Ingredients You’ll Need:
For the Stroganoff:
- 1 cup dried brown or green lentils, rinsed and drained
- 2 ½ cups vegetable broth or water
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 oz (225 g) mushrooms, sliced (white button or cremini)
- 1 small red bell pepper, diced (optional)
- 1 tsp smoked paprika
- ½ tsp dried thyme or 1 tsp fresh thyme leaves
- Salt and black pepper, to taste
- 1 tbsp tomato paste
- 1 tbsp soy sauce or tamari
- 1 cup sour cream or plain Greek yogurt (vegan options available)
- 1 tbsp all-purpose flour (or gluten-free flour)
For Serving:
- 8 oz (225 g) egg noodles, pasta, or rice
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This Lentil Mushroom Stroganoff takes about 30 minutes of prep and cooking time. It’s perfect for a quick yet comforting meal any day of the week!
Step-by-Step Instructions:
1. Cook the Lentils:
In a medium pot, combine the rinsed lentils and vegetable broth. Bring the mixture to a boil over medium-high heat. Then, reduce the heat to low and let it simmer uncovered for about 20–25 minutes. The lentils should be tender but not mushy. Once done, drain any excess liquid and set them aside.
2. Sauté the Aromatics:
While the lentils are cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 4–5 minutes until it turns translucent. This adds a lovely flavor to your stroganoff!
3. Add Garlic and Mushrooms:
Stir in the minced garlic and diced bell pepper (if using). Cook for an additional 1–2 minutes until fragrant. Then, add the sliced mushrooms to the skillet. Cook them, stirring occasionally, for about 7–8 minutes until they release their moisture and turn golden brown.
4. Flavor It Up:
Sprinkle in the smoked paprika, thyme, and season with salt and black pepper. Cook for 1 minute to let the spices bloom and enhance the flavors.
5. Create the Sauce:
Sprinkle the flour over the mushroom mixture and stir well to coat everything evenly. Let it cook for about a minute, then stir in the tomato paste and soy sauce. Gradually add around ½ cup of water or vegetable broth while stirring constantly until the sauce thickens to your liking.
6. Combine with Lentils:
Add the cooked lentils to the skillet and mix everything together thoroughly. Remove the skillet from heat to avoid curdling.
7. Finish with Creaminess:
Gently stir in the sour cream or Greek yogurt until the mixture is creamy and well combined. Adjust the seasoning with salt and pepper according to your taste.
8. Prepare the Noodles or Rice:
While finishing the stroganoff, cook your choice of noodles or rice according to the package instructions. Drain when done.
9. Serve and Enjoy:
Plate the cooked noodles or rice, then spoon a generous amount of the lentil mushroom stroganoff on top. Garnish with fresh chopped parsley for a lovely touch.
Enjoy your cozy, creamy Lentil Mushroom Stroganoff! It’s a delightful meal that’s sure to satisfy your cravings!
Can I Use Different Types of Lentils?
Yes! Brown or green lentils are recommended for their texture, but you can also use red lentils. Just note that red lentils cook faster and may result in a softer consistency.
Can I Make This Recipe Gluten-Free?
Absolutely! Just substitute the all-purpose flour with gluten-free flour and ensure your soy sauce is gluten-free, such as tamari. You can pair it with gluten-free pasta or rice as well!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stovetop or in the microwave, adding a splash of broth or water to refresh the consistency.
What Can I Substitute for Sour Cream?
If you need a substitute, plain Greek yogurt works well for a similar creamy texture. For a vegan option, look for a plant-based sour cream or make cashew cream by blending soaked cashews with a bit of water.
