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The Simple Lentil Mushroom Stroganoff Recipe is an absolute game-changer for anyone who craves a comforting, hearty dish that’s both nourishing and bursting with flavor. Combining tender lentils simmered to perfection with earthy mushrooms in a luscious, creamy sauce, this recipe delivers all the indulgence of classic stroganoff but with a wholesome plant-based twist. If you’re looking for a meal that feels like a warm hug on a plate, this stroganoff is exactly what your kitchen needs—simple to prepare but unforgettable in taste.
Ingredients You’ll Need
This Simple Lentil Mushroom Stroganoff Recipe uses straightforward ingredients that come together to create complex flavors and a pleasing texture. Each component plays a vital role in building that creamy, savory sauce and hearty base that makes this dish so satisfying.
- Olive oil: Provides a subtle fruity base and helps sauté vegetables to golden perfection.
- Butter: Adds richness and deepens the flavor of the mushrooms and aromatics.
- Yellow onion: Brings a mild sweetness and essential foundation flavor when cooked until translucent.
- Garlic: Offers a fragrant punch that makes the sauce truly irresistible.
- Cremini or white button mushrooms: Give the classic earthy, meaty texture crucial for stroganoff.
- Brown or green lentils: Provide a tender, protein-packed element that soaks up all the wonderful seasonings.
- Vegetable broth: Builds a savory base liquid, enriching the flavors as the lentils cook.
- Soy sauce or tamari: Adds umami depth and a touch of saltiness to balance the dish.
- Dijon mustard: Gives a subtle tang that brightens the creamy sauce wonderfully.
- Smoked or sweet paprika: Infuses a smoky aroma and warm spice notes.
- Dried thyme: Offers an earthy, herbal nuance to the overall flavor profile.
- All-purpose flour: Used to thicken the sauce to the perfect creamy consistency.
- Sour cream or plain Greek yogurt: Creates that classic silky, tangy finish without overwhelming richness.
- Egg noodles or pasta of choice: Carry the luscious sauce beautifully and make every bite comforting.
- Fine sea salt: Enhances all the flavors and balances the savory notes.
- Freshly ground black pepper: Adds subtle heat and complexity.
- Fresh parsley: Brings a pop of color and fresh herbaceous brightness to the finished dish.
How to Make Simple Lentil Mushroom Stroganoff Recipe
Step 1: Sauté the Aromatics and Mushrooms
Start by heating olive oil and butter together in a large deep skillet over medium heat. This combo creates a rich base that will carry the flavors wonderfully. Add finely chopped yellow onion and cook until they soften and turn translucent, releasing their natural sweetness. Then, stir in minced garlic just until fragrant—it only takes about 30 to 60 seconds! Next, add your sliced mushrooms in an even layer and let them brown undisturbed for a couple of minutes before stirring. This step is crucial to developing that delicious caramelized flavor that makes the mushrooms so mouthwatering.
Step 2: Combine Lentils and Spices
Once the mushrooms are golden and have released their moisture, it’s time to stir in the rinsed lentils along with smoked or sweet paprika, dried thyme, salt, and freshly ground black pepper. Coating the lentils in these aromatic spices allows each bite to be packed with warmth and flavor. This step sets the stage for the hearty, comforting core of the stroganoff.
Step 3: Simmer with Broth, Soy Sauce, and Mustard
Pour in vegetable broth to create a savory cooking liquid, then add soy sauce or tamari for a touch of umami and depth. Stir in Dijon mustard, which gives the sauce a subtle tang while blending beautifully with the mushrooms and lentils. Scrape up any browned bits from the pan bottom as these add intense flavor. Bring everything to a gentle simmer before reducing the heat and covering the pan. Let it cook until the lentils are tender, stirring occasionally to prevent sticking and ensure even cooking.
Step 4: Cook the Pasta
While your lentils are softening, cook egg noodles or your favorite pasta in a separate pot of salted boiling water according to the package’s directions. Once cooked, drain and set aside so you can toss them into the stroganoff later. This parallel process keeps the cooking efficient and guarantees everything finishes at the same time.
Step 5: Thicken and Finish the Sauce
When the lentils are tender, uncover the pan and let any excess broth reduce slightly if it seems too watery. In a small bowl, whisk all-purpose flour with a splash of cool broth or water to create a smooth slurry. Stir this mixture into the pan, then simmer for a few minutes while stirring frequently so the sauce thickens and develops that rich, velvety texture. Lower the heat and stir in sour cream or Greek yogurt gently until the sauce becomes luxuriously creamy. Keep the heat low to prevent curdling and maintain a silky consistency.
Step 6: Combine Pasta and Adjust Seasonings
Finally, add the cooked egg noodles to the skillet and toss gently so every noodle is coated in that flavorful lentil mushroom sauce. Taste your stroganoff and adjust the seasoning with extra salt, pepper, or even a splash more broth if you like your sauce a bit looser. A sprinkle of freshly chopped parsley right before serving adds a perfect fresh touch and vibrant color.
How to Serve Simple Lentil Mushroom Stroganoff Recipe
Garnishes
Fresh parsley is an ideal garnish for this recipe, providing not only a burst of bright green color but also a fresh, herbal note that contrasts beautifully with the creamy sauce. If you want, a dusting of smoked paprika or a few twists of fresh black pepper on top can elevate the presentation and flavor even more.
Side Dishes
Since this Simple Lentil Mushroom Stroganoff Recipe is wonderfully filling on its own, I recommend light, crisp sides like a mixed green salad with a tangy vinaigrette or steamed seasonal vegetables to balance the richness. Crusty bread is also lovely if you want something to sop up any extra sauce on the plate.
Creative Ways to Present
You can serve this stroganoff over egg noodles for a classic experience or switch things up by plating it atop creamy mashed potatoes or even cauliflower rice for a low-carb twist. For a special touch, try layering it in a shallow bowl and topping it with toasted walnuts or crispy fried shallots for added texture.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Simple Lentil Mushroom Stroganoff Recipe keep really well in an airtight container in the fridge for up to 4 days. The flavors deepen as it sits, making the next-day lunch even better. Just be sure to cool it completely before storing to maintain the best texture.
Freezing
You can freeze this stroganoff in portion-sized containers for up to 3 months. Since it contains dairy, it’s best to add the sour cream or yogurt fresh after thawing if possible. Otherwise, freezing is a fantastic way to have a wholesome meal ready to go on busy days.
Reheating
Reheat gently over low heat on the stove, stirring often, to prevent the sauce from breaking. Alternatively, microwave in short bursts, stirring in between, and add a splash of broth or water to bring back the sauce’s creamy consistency. Avoid boiling after adding dairy to keep that smooth texture.
FAQs
Can I make this recipe vegan?
Absolutely! Simply swap out the butter for more olive oil or a plant-based margarine, and replace sour cream or Greek yogurt with a vegan alternative like cashew cream or coconut yogurt to keep it creamy and delicious.
What type of lentils work best in this recipe?
Brown or green lentils are ideal because they hold their shape well during cooking but become tender, giving your stroganoff that perfect texture balance without turning mushy.
Can I use a different kind of mushroom?
Yes, feel free to experiment! Cremini mushrooms work beautifully for their meaty texture and rich flavor, but white button mushrooms or even shiitake can add interesting variations to the dish.
Is it possible to make this gluten-free?
Definitely! Use a gluten-free flour or cornstarch slurry instead of all-purpose flour to thicken the sauce, and opt for gluten-free pasta to keep the dish entirely free of gluten.
How can I make this recipe oil-free?
You can skip the oil and butter altogether by sautéing the onions and mushrooms in a splash of vegetable broth or water. It might slightly change the flavor profile, but it still results in a tasty, healthy stroganoff.
Final Thoughts
I’m so excited for you to try this Simple Lentil Mushroom Stroganoff Recipe because it brings together everything that makes comfort food comforting: rich, creamy sauce; hearty lentils and mushrooms; and just a touch of freshness from herbs. It’s easy enough for a weeknight but special enough to serve to guests, making it a true winner in my recipe book. Give it a go—you might just find your new favorite dinner!
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Simple Lentil Mushroom Stroganoff Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Eastern European
- Diet: Vegetarian
Description
This Simple Lentil Mushroom Stroganoff is a hearty, comforting dish that combines earthy mushrooms, nutritious lentils, and a creamy sauce made from sour cream or Greek yogurt. Perfect for a cozy weeknight dinner, it’s packed with flavor and easy to prepare on the stovetop. The dish is richly seasoned with smoked paprika, thyme, and Dijon mustard, served over egg noodles for a satisfying meal that’s both vegetarian and nutrient-dense.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces cremini or white button mushrooms, sliced
Lentil Mixture
- 1 cup dry brown or green lentils, rinsed
- 3 cups vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked or sweet paprika
- 1 teaspoon dried thyme
- 1 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
Thickening and Creaminess
- 2 tablespoons all-purpose flour
- 1/2 cup sour cream or plain Greek yogurt
Pasta and Garnish
- 8 ounces egg noodles or pasta of choice
- 1/4 cup chopped fresh parsley, for serving
Instructions
- Heat oils and butter: Heat the olive oil and butter in a large deep skillet or pot over medium heat to create a flavorful base.
- Sauté onions: Add the finely chopped onion and cook until softened and translucent, stirring occasionally to avoid burning, about 5 minutes.
- Add garlic: Stir in the minced garlic and cook for 30 to 60 seconds, just until fragrant to release its aroma.
- Brown mushrooms: Add the sliced mushrooms, spreading them out evenly in the pan, and let cook undisturbed for a couple of minutes to develop a nice brown crust.
- Cook mushrooms thoroughly: Stir occasionally and continue cooking until the mushrooms release their moisture and turn golden brown around the edges, intensifying flavor.
- Add lentils and spices: Stir in the rinsed lentils along with smoked paprika, dried thyme, salt, and black pepper, evenly coating the lentils with the spices and oil.
- Pour in liquids and simmer: Add the vegetable broth, soy sauce, and Dijon mustard, scraping the browned bits from the pan bottom to enhance the sauce’s depth. Bring to a gentle simmer.
- Cook lentils: Reduce heat to low, cover, and cook the mixture until the lentils are tender, about 25 to 30 minutes, stirring occasionally.
- Cook pasta: While lentils simmer, cook egg noodles or pasta in salted boiling water according to package instructions. Drain and set aside.
- Reduce sauce: Uncover the lentil mixture and simmer a few extra minutes if the sauce appears too brothy, thickening it slightly by evaporation.
- Make slurry: In a small bowl, whisk the flour with a splash of cool broth or water to form a smooth slurry.
- Thicken sauce: Stir the slurry into the pan and simmer for a few minutes, stirring frequently until the sauce thickens and becomes velvety smooth.
- Add creaminess: Lower heat to gentle, then stir in sour cream or Greek yogurt, mixing thoroughly to combine and create a creamy texture. Avoid boiling after this step.
- Toss noodles: Add the cooked pasta to the pan and gently toss to coat each noodle with the rich lentil mushroom sauce.
- Season to taste: Adjust seasoning with additional salt and pepper as needed. Add a splash of broth if you prefer a thinner sauce consistency.
- Garnish and serve: Sprinkle chopped fresh parsley over the dish before serving. Enjoy it warm for best flavor and texture.
Notes
- Brown or green lentils are preferred as they hold their shape well after cooking.
- Use gluten-free flour and pasta options to make this dish gluten-free.
- To keep it vegan, substitute sour cream or yogurt with a plant-based alternative.
- Do not boil the sauce after adding dairy to prevent curdling.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
