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Lentil Mushroom Stroganoff Recipe

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★★★★★

4.6 from 89 reviews

This Lentil Mushroom Stroganoff is a hearty and creamy vegetarian twist on the classic Russian dish. Packed with savory mushrooms, protein-rich lentils, and a luscious sour cream sauce, it offers a comforting and nutritious meal that’s perfect for weeknights. The combination of Dijon mustard and fresh parsley adds a bright, tangy flavor, making this stroganoff both flavorful and satisfying.

Ingredients

Scale

Base 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

Liquids & Thickening

  • 1.5 cups vegetable stock
  • 1.5 tbsp flour (use gluten-free flour if needed)
  • 2–3 tablespoon water or stock (for slurry)

Protein & Creaminess

  • 1.5 cups cooked brown lentils (canned or pre-cooked)
  • ½ cup sour cream (or vegan sour cream)

Garnish

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the Base: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and ½ tsp salt. Sauté for about 5 minutes until the onion is soft and translucent.
  2. Cook the Mushrooms: Add the sliced mushrooms to the skillet along with the butter. Cook for 7-10 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
  3. Add Garlic and Seasoning: Stir in the chopped garlic, Dijon mustard, remaining ½ tsp salt, and black pepper. Cook for another 1-2 minutes to allow the flavors to develop.
  4. Create the Sauce Base: Sprinkle the flour evenly over the mushroom mixture and cook for 1-2 minutes, stirring constantly to remove the raw flour taste.
  5. Add Vegetable Stock: Gradually pour in the vegetable stock while stirring continuously to avoid lumps. Bring the mixture to a gentle simmer.
  6. Thicken the Sauce: In a small bowl, whisk together 2-3 tablespoons of water or additional stock with flour to create a slurry. Slowly add this slurry to the skillet, stirring constantly until the sauce thickens to a creamy consistency.
  7. Incorporate Lentils: Stir in the cooked brown lentils and cook for 3-5 minutes until heated through and well combined with the sauce.
  8. Finish with Sour Cream: Remove the skillet from heat and gently fold in the sour cream or vegan sour cream until fully incorporated and smooth.
  9. Garnish and Serve: Sprinkle freshly chopped parsley on top for a burst of color and fresh flavor. Serve hot over egg noodles, rice, or mashed potatoes as desired.

Notes

  • For a vegan version, substitute butter with a plant-based margarine and use vegan sour cream.
  • Use gluten-free flour to make the dish gluten-free.
  • Brown lentils can be replaced with green or black lentils depending on preference.
  • Adjust salt and pepper to taste.
  • This dish reheats well and can be stored in the refrigerator for up to 3 days.

Keywords: Lentil Mushroom Stroganoff, Vegetarian Stroganoff, Lentil Recipes, Mushroom Recipes, Comfort Food, Plant-based Stroganoff

Find it online: https://mjrecipe.com/lentil-mushroom-stroganoff-recipe/