Lentil Mushroom Stroganoff: A Creamy Comfort Dish Recipe
A creamy and comforting Lentil Mushroom Stroganoff that combines tender green or brown lentils with savory sautéed mushrooms in a rich, flavorful sauce. This vegetarian-friendly dish is perfect for a hearty weeknight meal, served over egg noodles or your favorite pasta, and garnished with fresh parsley for a pop of color.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Base
- 1 cup dried green or brown lentils, rinsed and drained
- 3 cups water (for cooking lentils)
Vegetables & Aromatics
- 8 ounces mushrooms, sliced (button or cremini)
- 1 medium onion, diced
- 3 cloves garlic, minced
Cooking & Flavoring
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 tablespoon soy sauce
- 2 cups vegetable broth
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
Dairy & Garnish
- 1 cup sour cream or plain Greek yogurt
- Fresh parsley, chopped (for garnish)
Serving
- 8 ounces egg noodles or your favorite pasta (can substitute gluten-free pasta or serve over rice)
Instructions
- Prepare the Lentils: Rinse and drain 1 cup of dried lentils. In a medium saucepan, combine lentils with 3 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender but not mushy. Drain and set aside.
- Sauté the Vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and sliced mushrooms, cooking for 5-7 minutes until mushrooms are browned.
- Combine Flavors: Stir in 1 teaspoon dried thyme, 1 teaspoon paprika, and 1 tablespoon soy sauce. Cook for 1-2 minutes to meld flavors.
- Thicken the Sauce: Sprinkle 2 tablespoons all-purpose flour over the mushroom mixture and stir to coat. Gradually add 2 cups vegetable broth while stirring constantly to avoid lumps. Bring to a simmer and cook for about 5 minutes until sauce thickens.
- Mix in Lentils and Cream: Reduce heat to low, fold in the cooked lentils and 1 cup sour cream or plain Greek yogurt. Stir gently until combined and warmed through. Season with salt and pepper to taste.
- Cook the Noodles: Meanwhile, cook 8 ounces of egg noodles according to package instructions. Drain and set aside. For gluten-free, use appropriate pasta or serve over rice.
- Serve and Garnish: Spoon the stroganoff over the cooked noodles and garnish with freshly chopped parsley. Serve hot and enjoy!
Notes
- For a gluten-free option, substitute egg noodles with gluten-free pasta or serve over rice.
- Add a splash of white wine while cooking mushrooms for extra flavor depth.
- Rinse lentils thoroughly to remove any debris before cooking.
- Sauté mushrooms until golden brown for enhanced flavor.
- Don’t skip the flour; it’s key for achieving the creamy texture.
- Adjust seasoning to taste, adding extra paprika if desired.
- Garnish with fresh parsley just before serving for a vibrant finish.
Keywords: lentil mushroom stroganoff, vegetarian stroganoff, creamy lentil stroganoff, mushroom stroganoff, comfort food, easy weeknight dinner
