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
Scale
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.
