Lentil Mushroom Stroganoff is a creamy and comforting vegetarian twist on the classic beef stroganoff. This dish combines the savory richness of mushrooms and the hearty, protein-packed goodness of lentils, all smothered in a velvety sauce. It’s the perfect dish for anyone looking for a meatless alternative to the traditional stroganoff, providing both comfort and nutrition in every bite. Whether you're enjoying it over mashed potatoes, rice, or pasta, this recipe is sure to become a favorite.

Lentil Mushroom Stroganoff: A Hearty Vegetarian Delight

Why You’ll Love This Recipe

This Lentil Mushroom Stroganoff is a satisfying, cozy dish that’s both nourishing and indulgent. The tender mushrooms bring a deep umami flavor while the lentils add a hearty, protein-rich element, making this recipe perfect for vegetarians, vegans, or anyone looking to enjoy a meat-free meal. The creamy sauce, enhanced by Dijon mustard and sour cream, coats every bite for a rich, comforting experience. Plus, it's quick and easy to prepare, making it a great option for busy weeknights or meal prep. It’s also naturally gluten-free if you use the right flour, so everyone can enjoy this deliciously creamy dish.

Ingredients

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

1.5 tablespoons olive oil
1 medium onion, finely chopped
1 teaspoon salt, divided
1 pound (450g) mushrooms, sliced
1 tablespoon butter
2 cloves garlic, chopped
2 teaspoons Dijon mustard
¼ teaspoon black pepper
1.5 cups vegetable stock
1.5 tablespoons flour (use gluten-free flour if needed)
2-3 tablespoons water or stock (for slurry)
1.5 cups cooked brown lentils (canned or pre-cooked)
½ cup sour cream
Fresh parsley, chopped (for garnish)

Directions

Sauté Onions: In a deep frying pan, heat 1.5 tablespoons of olive oil over medium heat. Add the finely chopped onion and 1 teaspoon of salt. Cook for 5-6 minutes, stirring occasionally, until the onions are golden brown.
Cook Mushrooms: In a separate pan, heat 1 tablespoon of butter over medium-high heat. Add the sliced mushrooms and a pinch of salt. Sauté for 5-6 minutes until the mushrooms are browned and some of their juices have evaporated.
Combine and Season: Add the cooked mushrooms to the onions. Stir in the chopped garlic, Dijon mustard, and black pepper. Pour in the vegetable stock and bring the mixture to a simmer. Cook for about 5 minutes over medium heat.
Prepare Slurry: In a small bowl, whisk together the flour and 2-3 tablespoons of water or stock to create a smooth slurry.
Add Lentils and Thicken: Stir the cooked lentils into the mushroom mixture. Pour in the flour slurry, stirring continuously until the sauce thickens.
Finish with Sour Cream: Reduce the heat to low and stir in the sour cream until fully incorporated. Adjust seasoning with additional salt and pepper if needed.
Serve: Garnish with freshly chopped parsley and serve hot over mashed potatoes, pasta, or rice.

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: Approximately 350 kcal per serving

Variations

Vegan Version: For a completely plant-based dish, swap the sour cream for a vegan sour cream or cashew cream.
Gluten-Free: Use gluten-free flour to make this dish gluten-free.
Add Vegetables: You can add extra vegetables like spinach or peas for more color and nutrition.
Spicy Kick: Add a pinch of chili flakes or paprika for a subtle heat.
Mushroom Variety: Experiment with different types of mushrooms like cremini or shiitake for varying flavors and textures.

Storage/Reheating

Storage: Store any leftover stroganoff in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the microwave or on the stove over low heat. Add a splash of vegetable stock or water to loosen the sauce if it thickens too much.

FAQs

1. Can I use different types of mushrooms for this recipe?

Yes! You can use any type of mushrooms you prefer, such as cremini, shiitake, or even portobello, to add different textures and flavors.

2. Can I make this recipe gluten-free?

Absolutely! Simply swap the regular flour for gluten-free flour to make the dish suitable for those with gluten sensitivities.

3. Can I use canned lentils instead of cooking them from scratch?

Yes, you can use canned lentils for convenience. Just be sure to drain and rinse them before adding them to the recipe.

4. Is there a vegan alternative for sour cream?

Yes, you can use vegan sour cream or cashew cream to make this dish vegan-friendly.

5. How can I make this dish spicier?

Add a pinch of chili flakes or paprika to the sauce for an extra spicy kick.

6. Can I make this dish ahead of time?

Yes, you can prepare the stroganoff a day ahead. Just store it in the refrigerator and reheat it when you’re ready to serve.

7. Can I freeze Lentil Mushroom Stroganoff?

Yes, this dish can be frozen for up to 2 months. Store it in an airtight container, and thaw it in the refrigerator overnight before reheating.

8. How do I make the sauce creamier?

For an even creamier sauce, you can add more sour cream or a splash of plant-based cream or cashew cream.

9. Can I use green lentils instead of brown lentils?

Yes, green lentils can be used as a substitute for brown lentils, although they may have a slightly firmer texture.

10. What should I serve with Lentil Mushroom Stroganoff?

This stroganoff pairs perfectly with mashed potatoes, rice, or pasta. You can also serve it with a side of sautéed vegetables or a simple green salad.

Conclusion

Lentil Mushroom Stroganoff is a delightful and hearty dish that brings together the best of comfort food and nutrition. With its rich, creamy sauce, tender mushrooms, and protein-packed lentils, this dish is perfect for vegetarians, vegans, or anyone looking to enjoy a delicious meatless meal. It's quick to prepare, customizable with your favorite ingredients, and incredibly satisfying. Whether you're serving it for a weeknight dinner or meal prep, this recipe is sure to impress.