This Lentil Mushroom Stroganoff is a cozy, warm dish that’s perfect for any day. It’s packed with hearty lentils and flavorful mushrooms, all brought together in a creamy sauce.
You won’t miss the meat here! I love serving this over noodles or rice. It’s a great way to enjoy a comforting meal that’s also good for you and super easy to make!
Key Ingredients & Substitutions
Lentils: Brown or green lentils work best here since they hold their shape when cooked. If you’re in a pinch, you can use canned lentils for convenience; just rinse and add them near the end of cooking to heat through.
Mushrooms: Cremini mushrooms bring deep flavor, but button mushrooms are fine too. You can even mix different kinds like shiitake or portobello for added richness!
Sour Cream: Traditional sour cream can be swapped with Greek yogurt or a dairy-free sour cream if you prefer a lighter or vegan option. For a tangier taste, you might use a splash of lemon juice instead.
Pasta: While egg noodles are classic, any pasta you enjoy will work. Whole wheat or gluten-free options are great substitutions, and even zucchini noodles for a low-carb version!
How Do I Cook the Lentils Perfectly?
Cooking lentils is easy, but they can cook too long and become mushy. Here’s how to get them just right:
- Rinse lentils under cold water to remove any dust or debris.
- Add them to a saucepan with your vegetable broth or water.
- Bring to a boil, then reduce heat to a simmer.
- Cook for about 20-25 minutes until tender but still firm. Check them a few minutes before time is up!
- Don’t forget to drain any excess liquid so your stroganoff isn’t watery.
With these tips, your lentils will be a perfect base for this delicious dish!
Lentil Mushroom Stroganoff
Ingredients You’ll Need:
- 1 cup brown or green lentils, rinsed and drained
- 2 cups vegetable broth or water
- 2 tablespoons olive oil or vegan butter
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 8 oz (about 225g) mushrooms, sliced (such as cremini or button mushrooms)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 tablespoon soy sauce or tamari
- 1 tablespoon tomato paste
- 1 cup sour cream or vegan sour cream
- Salt and pepper, to taste
- 8 oz (225g) egg noodles or pasta of choice, cooked according to package instructions
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This delicious meal will take about 30-40 minutes to prepare from start to finish. You’ll spend around 20-25 minutes cooking the lentils while you sauté the vegetables and combine everything into a creamy, dreamy dish!
Step-by-Step Instructions:
1. Cook the Lentils:
In a medium saucepan, combine the rinsed lentils and vegetable broth or water. Bring this mixture to a boil, then reduce the heat, cover, and let it simmer for about 20-25 minutes. You want the lentils to be tender but not mushy. Once they’re done, drain any excess liquid and set them aside.
2. Sauté the Veggies:
While the lentils are cooking, heat the olive oil or vegan butter in a large skillet over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it’s translucent and fragrant.
3. Add the Garlic and Mushrooms:
Now, add the minced garlic and sliced mushrooms to the skillet. Cook them together, stirring occasionally, for about 7-10 minutes until the mushrooms are golden brown and have released their moisture. You want a nice depth of flavor here!
4. Build the Flavor:
Next, stir in the smoked paprika, dried thyme, soy sauce, and tomato paste. Cook this mixture for an additional 2 minutes to allow everything to meld together beautifully.
5. Combine with Lentils:
Now it’s time to add your cooked lentils to the mushroom mixture. Stir everything together well.
6. Creamy Finish:
Lower the heat and gently fold in the sour cream (or vegan sour cream), stirring until the sauce is nice and creamy, taking care not to let it boil. Allow it to heat through for a couple of minutes. Season with salt and pepper to taste.
7. Serve It Up:
Serve your delicious lentil mushroom stroganoff over the cooked noodles or pasta. Sprinkle with fresh parsley to give it that lovely finishing touch!
Enjoy this hearty, creamy, and flavorful Lentil Mushroom Stroganoff! It’s a dish that warms the soul and delights the taste buds!
Can I Use Different Types of Lentils?
Yes! Brown or green lentils work best because they hold their shape well. Red lentils can be used, but they will break down more and create a mushier texture.
What Can I Substitute for Sour Cream?
You can use Greek yogurt for a tangy flavor or swap in dairy-free sour cream to keep it vegan. A splash of lemon juice can also work to add some acidity if you don’t have either.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of vegetable broth if needed to bring back the creaminess.
Can I Make This Recipe Gluten-Free?
Absolutely! Just use gluten-free pasta or even spiralized veggies like zucchini or squash instead of noodles to keep things gluten-free and still delicious!
