Nothing beats a comforting bowl of stroganoff on a chilly evening, especially when it’s as hearty and delicious as our Lentil Mushroom Stroganoff. This vegetarian version captures all the rich flavors of the traditional stroganoff, with earthy mushrooms and protein-packed lentils all enveloped in a creamy, tangy Dijon-sour cream sauce. Even meat lovers won’t miss the absence of beef, thanks to the savory mushrooms that provide a wonderful umami flavor. Perfect for those who are seeking a nutritious yet indulgent meal, this dish is both satisfying and filling. The beauty of the Lentil Mushroom Stroganoff lies in its simplicity – it requires minimal preparation yet delivers maximum flavor.
This recipe is not only a delight for your taste buds but also a wholesome meal due to its nutrient-dense ingredients. Mushrooms add a rich depth of flavor along with essential vitamins and minerals, while lentils contribute valuable dietary fiber and proteins. Whether you opt for canned or pre-cooked, lentils are an easy way to infuse this dish with nutrition. The addition of Dijon mustard and sour cream elevates the creamy sauce, giving it a tang that perfectly complements the richness. Ideal for a weeknight dinner or a cozy weekend meal, this stroganoff is best enjoyed over your choice of pasta, rice, or even mashed potatoes.
Why You’ll Love This Lentil Mushroom Stroganoff
This Lentil Mushroom Stroganoff is a fan favorite for good reason. Here’s why you’ll love it too:
- Rich and Creamy: The Dijon-sour cream sauce creates a luscious, silky texture that pairs perfectly with the mushrooms and lentils.
- Quick and Easy: This recipe is straightforward and quick to prepare, making it a great option for busy evenings.
- Versatile: Serve it over pasta, rice, or mashed potatoes – whatever your preference, it works!
- Vegetarian-Friendly: A great meatless option that’s still hearty and fulfilling.
- Nutrient-Packed: Loaded with vitamins and proteins, this dish is both tasty and nutritious.
Preparation Phase & Tools to Use
Before diving into cooking your Lentil Mushroom Stroganoff, spend a few moments organizing your cooking area to ensure a smooth cooking process. Start by preparing your ingredients – finely chop the onion, slice the mushrooms, and have your garlic ready. It’s crucial to have a sharp knife and a cutting board for these preparations as they make chopping efficient and safe. A deep pan or Dutch oven is ideal for sautéing the onions and combining all ingredients, while a smaller skillet can be used for cooking the mushrooms. Lastly, having a whisk on hand will be helpful for mixing your flour slurry to avoid any lumps in the sauce. A few minutes spent setting up will make the cooking process enjoyable and hassle-free.
Ingredients
- 1.5 tbsp olive oil
- 1 medium onion, finely chopped
- 1 tsp salt, divided
- 1 lb (450 g) mushrooms, sliced
- 1 tbsp butter
- 2 cloves garlic, chopped
- 2 tsp Dijon mustard
- 1/4 tsp black pepper
- 1.5 cups vegetable stock
- 1.5 tbsp flour (or gluten-free flour)
- 2–3 tbsp water or stock (for slurry)
- 1.5 cups cooked brown lentils (canned or pre-cooked)
- 1/2 cup sour cream (or vegan sour cream)
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Sauté the Onions
Begin by heating olive oil in a deep pan over medium heat. Add the onions and half a teaspoon of salt. Cook these for about 5–6 minutes, stirring occasionally until they turn golden brown and fragrant. This step forms the base of your stroganoff, infusing it with sweet, aromatic flavors.
Step 2: Cook the Mushrooms
In a separate pan, melt the butter over medium-high heat. Add the mushrooms along with the remaining salt. Cook these for another 5–6 minutes or until the mushrooms have browned. The goal here is to draw out the moisture from the mushrooms, giving them a savory, caramelized finish that enhances your stroganoff.
Step 3: Combine Ingredients
Transfer the cooked mushrooms to the pan with the onions. Stir in the chopped garlic, Dijon mustard, and black pepper. Pour in the vegetable stock and let everything simmer together for about 5 minutes, allowing the flavors to meld beautifully.
Step 4: Prepare the Slurry
In a small bowl, mix the flour with 2–3 tablespoons of water or stock until smooth. This slurry is essential for thickening your sauce, so ensure there are no lumps.
Step 5: Thicken the Sauce
Add the cooked lentils to the mushroom and onion mixture. Slowly pour in the slurry while continuously stirring. You’ll notice the sauce begin to thicken and take on a luscious consistency, characteristic of stroganoff.
Step 6: Finish and Serve
Reduce the heat to low and gently stir in the sour cream, ensuring it’s well combined. This will give your stroganoff its creamy and rich texture. Adjust the seasoning with salt and pepper if needed. Serve while hot, garnished with fresh parsley over your choice of pasta, rice, or mashed potatoes.
Variations
- Protein: If you’re not strictly vegetarian, consider adding some grilled chicken or turkey for extra protein.
- Vegetables: Feel free to mix in some spinach or kale at the end of cooking for added nutrition.
- Spices: A dash of smoked paprika can add a lovely depth of flavor to your dish.
Cooking Notes
- Ensure the mushrooms are fully browned to maximize flavor as they develop a deep umami taste when cooked correctly.
- When making the slurry, slowly add liquid to the flour, whisking continuously to avoid clumps.
Serving Suggestions
- Pair this stroganoff with a light salad or steamed vegetables to balance the meal.
- A crusty bread on the side is perfect for soaking up any leftover sauce on your plate.
Tips
- Ensure your pans are preheated to get the best caramelization on the onions and mushrooms.
- Adjust the consistency of the sauce by adding more or less slurry based on your preference.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutritional Information
- Calories: Approximately 400 per serving
- Protein: 15 grams per serving
- Sodium: 750 mg per serving
FAQs
Can I make this stroganoff gluten-free?
Yes, simply replace the regular flour with a gluten-free alternative to make the slurry.
What if I don’t have Dijon mustard?
You can use any type of mustard you have, though the flavor profile may change slightly.
Is this dish suitable for vegans?
With a few modifications like using vegan sour cream and butter, this dish can be vegan-friendly.
Can I freeze leftovers?
It’s best to enjoy it fresh, but you can freeze it in an airtight container for up to 2 months. Reheat gently to prevent the sauce from splitting.
Conclusion
This Lentil Mushroom Stroganoff offers the perfect combination of comfort, ease, and taste. Not only is it a vegetarian delight, but it also introduces layers of flavor that will have everyone asking for seconds. This hearty dish is simple enough for weeknight dinners but thoughtful enough for entertaining guests. Make sure to leave a comment sharing your own variations or how you served it. We’d love to hear about your experience with this recipe, and don’t forget to share it with your friends who appreciate a good vegetarian meal!
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Lentil Mushroom Stroganoff
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This vegetarian version captures all the rich flavors of the traditional stroganoff, with earthy mushrooms and protein-packed lentils in a creamy, tangy sauce.
Ingredients
- 1.5 tbsp olive oil
- 1 medium onion, finely chopped
- 1 tsp salt, divided
- 1 lb (450 g) mushrooms, sliced
- 1 tbsp butter
- 2 cloves garlic, chopped
- 2 tsp Dijon mustard
- 1/4 tsp black pepper
- 1.5 cups vegetable stock
- 1.5 tbsp flour (or gluten-free flour)
- 2–3 tbsp water or stock (for slurry)
- 1.5 cups cooked brown lentils (canned or pre-cooked)
- 1/2 cup sour cream (or vegan sour cream)
- Fresh parsley, chopped (for garnish)
Instructions
- Begin by heating olive oil in a deep pan over medium heat. Add the onions and half a teaspoon of salt. Cook these for about 5–6 minutes, stirring occasionally until they turn golden brown and fragrant.
- In a separate pan, melt the butter over medium-high heat. Add the mushrooms along with the remaining salt. Cook these for another 5–6 minutes or until the mushrooms have browned.
- Transfer the cooked mushrooms to the pan with the onions. Stir in the chopped garlic, Dijon mustard, and black pepper. Pour in the vegetable stock and let everything simmer together for about 5 minutes.
- In a small bowl, mix the flour with 2–3 tablespoons of water or stock until smooth.
- Add the cooked lentils to the mushroom and onion mixture. Slowly pour in the slurry while continuously stirring.
- Reduce the heat to low and gently stir in the sour cream, ensuring it’s well combined. Serve while hot, garnished with fresh parsley.
Notes
Adjust the seasoning with salt and pepper if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 400 kcal
- Sodium: 750 mg
- Protein: 15 g