Description
This cozy lentil mushroom stroganoff is a hearty, meatless comfort dish made with earthy mushrooms, tender lentils, and a creamy sauce. It’s the perfect nourishing meal for chilly evenings.
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
Instructions
- Cook the lentils in water until tender, about 20 minutes. Drain and set aside.
- In a large skillet, heat olive oil or butter over medium heat. Sauté the onion until soft, about 5 minutes.
- Add mushrooms and cook until they release moisture and become golden, about 8–10 minutes.
- Stir in garlic, paprika, and thyme. Cook for 1 minute to release the flavors.
- Add vegetable broth, soy sauce, and Dijon mustard. Stir well and simmer for 5–7 minutes until slightly thickened.
- Add the cooked lentils and stir to combine.
- Reduce heat and stir in sour cream. Season with salt and black pepper to taste.
- Simmer gently for another 2–3 minutes until creamy and heated through.
- Garnish with fresh parsley and serve warm over noodles, rice, or mashed potatoes.
Notes
- Use canned lentils for convenience—just rinse and drain before adding.
- Substitute coconut or cashew cream for extra creaminess or vegan option.
- Enhance flavor by adding a splash of white wine with the mushrooms.
- Serve over egg noodles, mashed potatoes, or rice for a complete meal.
- Add a bit more broth when reheating to refresh the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 0mg
