Description
This Lentil Mushroom Stroganoff is a hearty and flavorful vegetarian dish that is perfect for a comforting meal. Creamy lentils and mushrooms in a savory sauce served over noodles, this recipe is a delightful twist on the classic stroganoff.
Ingredients
Scale
For the Lentil Mushroom Stroganoff:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 16 ounces cremini or button mushrooms, sliced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 cup dried green or brown lentils, rinsed
- 3 cups vegetable broth
- 1 tablespoon soy sauce or tamari
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 cup unsweetened plant-based milk or dairy milk
- 2 tablespoons all-purpose flour
- 1/2 cup sour cream or dairy-free alternative
- 12 ounces egg noodles or pasta of choice
- Chopped fresh parsley for garnish
Instructions
- Cook the pasta: Cook the pasta according to package instructions, then drain and set aside.
- Sauté aromatics: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Cook mushrooms: Add the mushrooms and cook until they release their juices and start to brown.
- Add seasonings and lentils: Stir in the smoked paprika and thyme, then add the lentils, vegetable broth, soy sauce, salt, and pepper. Simmer until lentils are tender.
- Thicken the sauce: Whisk milk and flour together, then stir into the lentil mixture. Cook until the sauce thickens.
- Finish and serve: Remove from heat, stir in sour cream, and toss with cooked noodles. Serve warm, garnished with fresh parsley.
Notes
- For a richer flavor, use a splash of dry white wine when cooking the mushrooms.
- Red lentils are not recommended as they break down too much; use green or brown lentils for better texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Russian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 370
- Sugar: 6 g
- Sodium: 430 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 9 g
- Protein: 16 g
- Cholesterol: 35 mg
