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–+ servings
Lentil Mushroom Stroganoff

Creamy Lentil Mushroom Stroganoff for Cozy Weeknights

This Quick and Creamy Lentil Mushroom Stroganoff is a must-try comfort meal filled with hearty flavors, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stroganoff
  • 1 cup dried green or brown lentils can substitute with any dried lentils
  • 8 ounces mushrooms (e.g., Button or Cremini) substitute with shiitake or portobello mushrooms for varied taste
  • 1 onion can use shallots for different flavor
  • 3 cloves garlic fresh recommended but jarred can be used
  • 2 tablespoons olive oil can replace with vegetable oil or melted butter
  • 1 teaspoon dried thyme substitute with Italian seasoning or fresh thyme
  • 1 teaspoon paprika substitute with smoked paprika for different profile
  • 2 tablespoons soy sauce use tamari for gluten-free version
  • 2 cups vegetable broth can substitute with water but will reduce taste
  • 1 cup sour cream or plain Greek yogurt replace with coconut cream for vegan option
  • 2 tablespoons all-purpose flour substitute with cornstarch for gluten-free
  • to taste salt and pepper essential seasonings
For Serving
  • 8 oz egg noodles gluten-free pasta or rice can be used instead
  • to taste fresh parsley consider chives or basil for variation

Equipment

  • medium saucepan
  • Large skillet

Method
 

Step-by-Step Instructions
  1. Rinse lentils under cold water until the water runs clear. Combine with 3 cups of water in a saucepan, bring to boil, then simmer for 20-25 minutes until tender. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add diced onion, cooking for about 3-4 minutes until translucent.
  3. Add minced garlic and sliced mushrooms to skillet. Cook for 5-7 minutes, stirring until browned.
  4. Stir in dried thyme and paprika, cooking for 1-2 minutes until fragrant. Add soy sauce and mix well.
  5. Sprinkle flour over the mixture, stirring to coat. Gradually pour in vegetable broth while stirring to prevent lumps.
  6. Bring sauce to gentle simmer and cook for 5 minutes, stirring occasionally until thickened.
  7. Reduce heat and fold in cooked lentils and sour cream. Stir well and season with salt and pepper.
  8. Prepare egg noodles according to package instructions. Plate noodles and spoon stroganoff over top, garnish with parsley.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 600mgPotassium: 800mgFiber: 12gSugar: 4gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 3mg

Notes

Creamy finish when adding sour cream off heat. Adjust seasonings as needed throughout cooking.

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