Name: Cozy Lentil Mushroom Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup green or brown lentils; 2 cups cremini or button mushrooms, sliced; 2 tbsp olive oil or butter; 1 medium onion, diced; 3 cloves garlic, minced; 2 cups vegetable broth; 2 tbsp soy sauce or tamari; 1 tbsp Dijon mustard; 1 tsp paprika; 1/2 tsp dried thyme; Salt and black pepper to taste; 1/2 cup sour cream or plant-based alternative; 2 tbsp fresh parsley, chopped

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I love making this cozy lentil mushroom stroganoff when I’m craving something warm, hearty, and deeply comforting. The combination of earthy mushrooms and tender lentils creates a rich, satisfying texture, while the creamy sauce ties everything together beautifully. I often turn to this dish on chilly evenings when I want comfort food that still feels nourishing.

Why You’ll Love This Recipe

I like this recipe because it delivers all the cozy vibes of a classic stroganoff without relying on meat. I enjoy how the mushrooms bring umami depth and the lentils add heartiness and protein. I also appreciate how it comes together in one pan, making it both comforting and convenient. Cozy Lentil Mushroom Stroganoff

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Green or brown lentils
Cremini or button mushrooms
Olive oil or butter
Onion
Garlic
Vegetable broth
Soy sauce or tamari
Dijon mustard
Paprika
Dried thyme
Salt
Black pepper
Sour cream or plant-based alternative
Fresh parsley

Directions

I start by cooking the lentils in water until tender, then drain and set them aside. In a large skillet, I heat olive oil and sauté the onion until soft. I add the mushrooms and cook them until they release their moisture and turn golden.

I stir in the garlic, paprika, and thyme, letting the spices bloom briefly. I pour in the vegetable broth, soy sauce, and Dijon mustard, then simmer the sauce until slightly thickened. I add the cooked lentils and stir everything together.

I finish by stirring in the sour cream and seasoning with salt and black pepper. I let the stroganoff simmer gently for a few minutes until creamy and well combined. I garnish with fresh parsley before serving.

Servings And Timing

I usually get 4 servings from this recipe.

Prep time: 15 minutes
Cook time: 30 minutes
Total time: about 45 minutes

Variations

I sometimes add a splash of white wine when sautéing the mushrooms for extra depth. When I want it extra creamy, I use coconut cream or cashew cream instead of sour cream. I also enjoy serving it over egg noodles, rice, or mashed potatoes.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop, adding a splash of broth if needed to loosen the sauce. Cozy Lentil Mushroom Stroganoff

FAQs

Can I Use Canned Lentils?

I often use canned lentils for convenience, and they work perfectly in this recipe.

What Mushrooms Work Best?

I like cremini mushrooms, but button or portobello mushrooms also work well.

Can I Make This Vegan?

I make it vegan by using plant-based sour cream or cashew cream.

Is This Recipe Gluten-Free?

I keep it gluten-free by serving it with rice or gluten-free pasta.

Can I Freeze Lentil Mushroom Stroganoff?

I freeze it in airtight containers for up to 2 months and thaw before reheating.

Conclusion

I love this cozy lentil mushroom stroganoff because it’s comforting, flavorful, and satisfying without feeling heavy. It’s a dish I return to whenever I want a warm, nourishing meal that feels like a hug in a bowl.