Lentil Mushroom Stroganoff is a cozy, earthy twist on a classic. It’s creamy, savory, and full of mushroom aroma. The lentils add a meaty texture while the sour cream brings richness. This dish is simple to make and warms the kitchen with comforting smells. Serve it over pasta or rice for a filling weeknight meal.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Per serving — approximate, without pasta or rice)
- Calories per serving: 365 kcal
- Protein: 16 g
- Carbohydrates: 38 g
- Fat: 16 g
- Fiber: 16 g
- Sugar: 5 g
- Sodium: 625 mg
Why Make This Lentil Mushroom Stroganoff
This stroganoff gives you all the comfort of the classic without meat. Lentils add a satisfying bite and earthiness. Mushrooms add savory umami and a meaty texture. The sauce is creamy and tangy, with paprika warming the flavor. It smells like home and looks hearty on a plate. It’s also easy to scale, packable for lunches, and excellent for meatless nights.
How to Make Lentil Mushroom Stroganoff
This recipe focuses on simple steps: prep, sauté, simmer, and finish. You’ll build flavor by browning the mushrooms and onions, simmering the lentils until tender, then folding in a creamy finish. Keep your heat steady and taste as you season.
Ingredients:
- 1 cup lentils
- 2 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 tablespoons soy sauce
- 1 teaspoon paprika
- 1 cup sour cream or coconut cream
- Salt and pepper to taste
- Olive oil for cooking
- Cooked pasta or rice for serving
Directions:
Step 1: Preparation
Rinse the lentils under cold water and pick out any stones. Chop the onion, mince the garlic, and slice the mushrooms. Measure the broth, soy sauce, and paprika. Have the sour cream or coconut cream ready to stir in at the end.
Step 2: Sautéing the aromatics
In a large skillet, heat about 1 tablespoon olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is soft and translucent, about 4–5 minutes. This builds the base flavor.
Step 3: Cooking the mushrooms and lentils
Add the sliced mushrooms to the skillet. Cook until they release their moisture and begin to brown, about 5–7 minutes. Stir in the rinsed lentils, vegetable broth, soy sauce, and paprika. Bring to a boil, then reduce heat and simmer, uncovered, until the lentils are tender, about 20–25 minutes. Stir occasionally and add a little extra broth or water if the pan gets too dry.
Step 4: Finishing and seasoning
When the lentils are cooked through, remove the pan from heat. Stir in the sour cream or coconut cream until the sauce is smooth and glossy. Taste and season with salt and pepper. Serve the stroganoff hot over cooked pasta or rice and garnish if you like.
How to Serve Lentil Mushroom Stroganoff
Serve over egg noodles, pasta, or steamed rice. Spoon the sauce over a bed of mashed potatoes for a comforting plate. Add a sprinkle of fresh parsley or chives for color. Pair with a simple green salad or steamed greens to balance the richness.
How to Store Lentil Mushroom Stroganoff
- Refrigerator: Cool to room temperature, transfer to an airtight container, and refrigerate for 3–4 days.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Leave headspace for expansion.
- Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stove over low heat, adding a splash of water or broth to loosen the sauce. Microwave in covered dish, stirring halfway through.
Expert Tips for Perfect Lentil Mushroom Stroganoff
- Use brown or green lentils for texture; they hold shape better than red lentils.
- Don’t overcrowd the pan when cooking mushrooms — give them space to brown.
- If the sauce is too thin, simmer a few minutes longer to reduce. If too thick, thin with a splash of broth.
- For extra depth, add a teaspoon of Dijon mustard or a splash of dry white wine before simmering.
- If you want a vegan version, use coconut cream and a tablespoon of nutritional yeast for a cheesy note.
- Taste before adding salt — soy sauce already adds sodium.
Delicious Variations
- Vegan Creamy: Use coconut cream and nutritional yeast instead of sour cream.
- Smoky Paprika: Add smoked paprika and a little tomato paste for a smoky, tangy sauce.
- Herb Boost: Stir in fresh thyme or rosemary during simmering for aromatic lift.
- Spicy Kick: Add red pepper flakes or a diced chipotle in adobo for heat.
- Green Fold: Stir in baby spinach at the end and wilt it into the warm sauce.
Frequently Asked Questions
Q: What type of lentils should I use?
A: Brown or green lentils are best here. They keep their shape and have a firm bite that pairs well with mushrooms. Red lentils cook too soft and can turn mushy.
Q: Can I use canned lentils instead of dried?
A: Yes. Drain and rinse canned lentils and add them near the end of cooking. They need only 5–10 minutes to heat and absorb flavors. Reduce the simmer time and start with less broth.
Q: Is sour cream interchangeable with coconut cream?
A: Yes. Sour cream gives tang and a classic stroganoff flavor. Coconut cream makes it dairy-free and adds a milder, slightly sweet creaminess. Add a squeeze of lemon if you want tang with coconut cream.
Q: How can I reduce the sodium?
A: Use low-sodium vegetable broth and low-sodium soy sauce or tamari. Taste before adding extra salt since soy sauce adds a lot of saltiness.
Q: Can I make this ahead for meal prep?
A: Yes. The stroganoff keeps well for 3–4 days in the fridge. Store in individual portions for easy reheating. For freezing, use airtight containers and freeze up to 3 months.
Q: My lentils are still firm after 25 minutes. What should I do?
A: Add a splash more broth or water and continue simmering until tender. Cooking time varies by lentil age and type.
Q: Can I add vegetables to stretch this dish?
A: Absolutely. Diced carrots, bell peppers, or spinach fold in well. Add denser vegetables early and greens near the end.
Conclusion
This Lentil Mushroom Stroganoff is a creamy, savory dish that’s easy to make and full of comforting flavor. It’s great for weeknights, meatless meals, and for anyone who loves mushrooms and hearty textures. For another well-tested take on a lentil and mushroom stroganoff, check out Vegetarian Stroganoff (Lentil & Mushroom).
Print
Lentil Mushroom Stroganoff
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A cozy, earthy twist on a classic stroganoff with creamy lentils and savory mushrooms, perfect for a filling weeknight meal.
Ingredients
- 1 cup lentils
- 2 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 tablespoons soy sauce
- 1 teaspoon paprika
- 1 cup sour cream or coconut cream
- Salt and pepper to taste
- Olive oil for cooking
- Cooked pasta or rice for serving
Instructions
- Rinse the lentils under cold water and pick out any stones. Chop the onion, mince the garlic, and slice the mushrooms. Measure the broth, soy sauce, and paprika. Have the sour cream or coconut cream ready to stir in at the end.
- In a large skillet, heat about 1 tablespoon olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is soft and translucent, about 4–5 minutes.
- Add the sliced mushrooms to the skillet. Cook until they release their moisture and begin to brown, about 5–7 minutes. Stir in the rinsed lentils, vegetable broth, soy sauce, and paprika. Bring to a boil, then reduce heat and simmer, uncovered, until the lentils are tender, about 20–25 minutes.
- When the lentils are cooked through, remove the pan from heat. Stir in the sour cream or coconut cream until the sauce is smooth and glossy. Taste and season with salt and pepper. Serve the stroganoff hot over cooked pasta or rice.
Notes
For a vegan version, use coconut cream and nutritional yeast. Add herbs or spices for variations.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 5g
- Sodium: 625mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 16g
- Protein: 16g
- Cholesterol: 0mg
