This Lentil Mushroom Stroganoff is a creamy, savory twist on the classic beef dish—made vegetarian and full of hearty texture. Earthy mushrooms and tender lentils create a rich base, while sour cream (or a vegan alternative) makes the sauce silky and comforting. The aroma is warm and savory, with a hint of thyme and paprika, and the texture is creamy with tender bites of mushroom and lentil. For a quick reference or an alternate take on the same idea, see this lentil mushroom stroganoff recipe page.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving; recipe makes 4 servings; does not include pasta or rice)
- Calories per serving: 340 kcal
- Protein: 15 g
- Carbohydrates: 36 g
- Fat: 16 g
- Fiber: 12 g
- Sugar: 4 g
- Sodium: 650 mg
Note: Nutrition values are estimates based on the listed ingredients. Using low-sodium broth or low-sodium soy sauce will lower the sodium value. Adding pasta or rice will raise calories and carbs.
Why Make This Lentil Mushroom Stroganoff
This dish is comforting and satisfying. It gives you the creamy, tangy flavor of stroganoff without meat. Lentils add plant-based protein and a pleasing bite. Mushrooms bring deep, savory umami and a meaty texture. It comes together quickly, works on a weeknight, and stretches well for leftovers. It’s budget-friendly, freezer-friendly, and easy to adapt for vegans or lactose-free diets.
How to Make Lentil Mushroom Stroganoff
You’ll start by cooking the lentils in broth for flavor, then build the sauce in a pan. Sautéed onions, garlic, and mushrooms form the aromatic base. Soy sauce deepens the savory notes while thyme and paprika add warmth. Stirring in sour cream at the end gives a smooth, tangy finish. Serve over pasta or rice for a cozy meal.
Ingredients:
- 1 cup lentils (green or brown)
- 2 cups vegetable broth
- 1 cup mushrooms (sliced)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 cup sour cream or a vegan alternative
- Salt and pepper to taste
- Cooked pasta or rice for serving
Directions:
Step 1: Preparation
Rinse the lentils and pick out any stones. Combine lentils and 2 cups vegetable broth in a pot. Bring to a boil, then reduce heat and simmer until the lentils are tender (about 20–25 minutes, depending on type). Drain any excess liquid and set the lentils aside.
Step 2: Sautéing Aromatics
In a large pan, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and soft, about 4–6 minutes. Stir often so the garlic does not brown.
Step 3: Cooking Mushrooms and Seasoning
Add the sliced mushrooms to the pan. Stir in 2 tablespoons soy sauce, 1 teaspoon dried thyme, and 1 teaspoon paprika. Cook until the mushrooms release their moisture and become tender and slightly browned, about 6–8 minutes.
Step 4: Finishing the Sauce
Stir the cooked lentils into the mushroom mixture. Lower the heat and fold in 1 cup sour cream (or vegan alternative) until the sauce is smooth and heated through. Taste and season with salt and pepper. Serve the stroganoff over cooked pasta or rice.
How to Serve Lentil Mushroom Stroganoff
Spoon the stroganoff over egg noodles, spaghetti, or steamed rice. Garnish with chopped parsley for color and a squeeze of lemon if you want bright acidity. For a richer meal, serve with buttered green beans or a simple green salad. This dish pairs well with crusty bread to soak up the sauce.
How to Store Lentil Mushroom Stroganoff
- Refrigerator: Store in an airtight container for up to 4 days. Cool completely before sealing.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stove over low heat, stirring and adding a splash of broth or water if the sauce is too thick. Avoid boiling after adding sour cream to prevent splitting.
Expert Tips for Perfect Lentil Mushroom Stroganoff
- Choose the right lentils: Green or brown lentils hold their shape and give a pleasant texture. Red lentils will turn mushy.
- Don’t overcook lentils: Cook until just tender to keep structure in the dish.
- Use low-sodium broth and soy sauce if you watch salt. You can always add salt at the end.
- For deeper flavor, deglaze the pan with a splash of white wine or a bit of vegetable broth after sautéing mushrooms.
- If your sour cream splits when heating, stir in a tablespoon of flour or cornstarch mixed with water before adding to stabilize, or temper the sour cream by whisking in a few spoonfuls of hot sauce first.
- Add a teaspoon of Dijon mustard or a squeeze of lemon to brighten flavors.
- For a smoky note, swap regular paprika for smoked paprika.
Delicious Variations
- Vegan: Use a plant-based sour cream or blended cashew cream.
- Herby: Stir in chopped fresh parsley, dill, or tarragon at the end.
- Creamier: Add a splash of coconut milk or a tablespoon of butter or vegan butter.
- Protein boost: Add pan-seared tempeh cubes or white beans for extra protein.
- Spice it up: Add a pinch of red pepper flakes or a dash of cayenne.
- Grain swap: Serve over quinoa, farro, or mashed potatoes instead of pasta or rice.
Frequently Asked Questions
-
Can I use canned lentils instead of cooking dry lentils?
Yes. Rinse and drain canned lentils and add them in Step 4. Reduce cooking time since canned lentils are already tender. Use about 2 cups canned (drained) to replace 1 cup dry. -
Is this recipe gluten-free?
The core recipe is gluten-free if you use gluten-free soy sauce (tamari) and serve over gluten-free pasta or rice. Regular soy sauce contains wheat. -
How do I make this vegan?
Use a vegan sour cream or a creamy cashew sauce instead of dairy sour cream. Ensure your soy sauce is vegan-friendly (most are). -
Will the sauce separate when reheating?
If reheating too quickly, the sauce can separate. Reheat gently over low heat and stir in a splash of vegetable broth as needed. Adding a small spoonful of cornstarch slurry can help rebind the sauce. -
Can I prepare parts of this ahead?
Yes. Cook the lentils and store them in the fridge for up to 3 days. Sauté the onions and mushrooms ahead and combine with lentils and sour cream when ready to serve. This shortens final assembly time. -
What lentils are best for texture?
Green or brown lentils hold their shape and give a nice bite. Puy (French) lentils also work well. Avoid red lentils if you want distinct lentil texture. -
How can I reduce sodium without losing flavor?
Use low-sodium vegetable broth and low-sodium soy sauce. To boost flavor without salt, add a splash of lemon juice, a bit of vinegar, or extra herbs.
Conclusion
This Lentil Mushroom Stroganoff is cozy, creamy, and full of comforting flavors—perfect for weeknights or meal prep. It’s easy to make, easy to adapt, and makes delicious leftovers. For another tested take and extra tips, check the Vegetarian Stroganoff (Lentil & Mushroom) on Cooked & Loved. Give it a try and enjoy a warm, satisfying bowl tonight.
Print
Lentil Mushroom Stroganoff
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Vegetarian
Description
A creamy, savory twist on the classic beef stroganoff, made vegetarian with earthy mushrooms and tender lentils.
Ingredients
- 1 cup lentils (green or brown)
- 2 cups vegetable broth
- 1 cup mushrooms (sliced)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 cup sour cream or a vegan alternative
- Salt and pepper to taste
- Cooked pasta or rice for serving
Instructions
- Rinse the lentils and pick out any stones. Combine lentils and 2 cups vegetable broth in a pot. Bring to a boil, then reduce heat and simmer until tender (20–25 minutes). Drain any excess liquid and set aside.
- In a large pan, heat 1 tablespoon olive oil over medium heat. Add chopped onion and minced garlic. Sauté until translucent and soft, about 4–6 minutes.
- Add sliced mushrooms to the pan. Stir in soy sauce, dried thyme, and paprika. Cook until mushrooms are tender and browned, about 6–8 minutes.
- Stir cooked lentils into the mushroom mixture. Lower heat and fold in sour cream until the sauce is smooth. Taste and adjust seasoning. Serve over cooked pasta or rice.
Notes
Using low-sodium broth or soy sauce will lower sodium levels. Add a dash of lemon for added brightness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 4g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 30mg
