Lentil Mushroom Stroganoff: A Hearty Vegetarian Delight Recipe

Introduction

Lentil Mushroom Stroganoff is a comforting and hearty vegetarian dish that brings together earthy mushrooms and protein-rich lentils in a creamy sauce. It’s perfect for a cozy dinner that satisfies without meat. This recipe is simple to make and packed with flavor.

Ingredients

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

Instructions

1. Step 1: Heat olive oil in a deep pan over medium heat. Add the chopped onion and ½ teaspoon salt. Cook for 5-6 minutes until the onion is golden brown.
2. Step 2: In a separate pan, melt butter over medium-high heat. Add the sliced mushrooms and the remaining salt. Sauté for 5-6 minutes until the mushrooms are browned.
3. Step 3: Transfer the cooked mushrooms to the pan with onions. Stir in the chopped garlic, Dijon mustard, and black pepper. Pour in the vegetable stock and simmer for 5 minutes.
4. Step 4: In a small bowl, mix the flour with water or stock until smooth to create a slurry.
5. Step 5: Stir the cooked lentils into the pan, then slowly add the slurry while stirring continuously. Allow the sauce to thicken gently over low heat.
6. Step 6: Reduce heat to low and stir in the sour cream until fully blended. Taste and adjust seasoning as needed.
7. Step 7: Garnish with fresh chopped parsley and serve hot. This stroganoff pairs well with mashed potatoes, pasta, or rice.

Tips & Variations

• Use a mix of different mushrooms like cremini and shiitake for deeper flavor.
• For a vegan version, substitute butter with olive oil and use vegan sour cream.
• If you prefer a thicker sauce, add a bit more flour slurry gradually until desired consistency is reached.
• Cook lentils from dry for an even fresher taste, or rinse canned lentils well before use.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable stock or water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this stroganoff?

Brown or green lentils are best because they hold their shape well. Red lentils tend to become mushy and may change the texture of the dish.

Is it possible to make this recipe gluten-free?

Yes, simply use gluten-free flour for the slurry to thicken the sauce. Make sure any broth or stock used is also gluten-free.

Lentil Mushroom Stroganoff: A Hearty Vegetarian Delight Recipe

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★★★★★

4.8 from 145 reviews

Lentil Mushroom Stroganoff is a hearty and comforting vegetarian dish that combines earthy mushrooms and protein-rich lentils in a creamy, tangy sauce. Perfect served over mashed potatoes, pasta, or rice, this stroganoff offers a nutritious and satisfying meal with a rich flavor profile.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegetarian, European-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

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

Instructions

1. Sauté Onions: Heat the olive oil in a deep pan over medium heat. Add the chopped onion and half a teaspoon of salt. Cook the onions for 5-6 minutes until they turn golden brown and fragrant.
2. Cook Mushrooms: In a separate pan, melt the butter over medium-high heat. Add the sliced mushrooms and the remaining half teaspoon of salt. Sauté the mushrooms for 5-6 minutes, stirring occasionally, until they are browned and tender.
3. Combine & Season: Transfer the cooked mushrooms to the pan with the onions. Add the chopped garlic, Dijon mustard, and black pepper. Stir everything together, then pour in the vegetable stock. Bring the mixture to a simmer and let it cook gently for 5 minutes to meld the flavors.
4. Prepare Slurry: In a small bowl, mix the flour with water or vegetable stock to create a smooth slurry. This will help thicken the sauce without lumps.
5. Thicken Sauce: Stir the cooked brown lentils into the pan with the onion and mushroom mixture. Gradually add the slurry while continuously stirring to prevent clumping. Continue to cook until the sauce thickens to a creamy consistency.
6. Add Sour Cream: Lower the heat to low, then stir in the sour cream until fully blended into the sauce. Taste and adjust seasoning with salt or pepper if needed.
7. Serve: Garnish with freshly chopped parsley and serve the lentil mushroom stroganoff hot over mashed potatoes, pasta, or rice for a filling and flavorful meal.

Notes

• Use gluten-free flour to make the recipe gluten-free.
• Swap sour cream for vegan sour cream to make the dish dairy-free and vegan-friendly.
• Brown or green lentils both work well, but cooked lentils add the best texture.
• For added richness, you can stir in a splash of white wine when adding the stock.
• Serve with crusty bread for a complete meal.

Keywords: Lentil stroganoff, Mushroom stroganoff, Vegetarian dinner, Hearty vegetarian recipes, Meatless stroganoff