Description
This creamy lentil mushroom stroganoff is a nutritious take on a classic favorite, blending rich flavors and cozy textures for comfort food perfection.
Ingredients
Scale
- 1.5 cups cooked brown lentils (canned or pre-cooked)
- 2 cloves garlic, chopped
- 1.5 tablespoons olive oil
- 1/4 teaspoon black pepper
- 1/2 cup sour cream (or vegan alternative)
- 1 tablespoon butter
- 1.5 tablespoons flour (or gluten-free substitute)
- 2–3 tablespoons water or stock (for slurry)
- 1 medium onion, finely chopped
- 2 teaspoons Dijon mustard
- 1.5 cups vegetable stock
- 1 pound (450g) mushrooms, sliced
- 1 teaspoon salt, divided
- Fresh chopped parsley (for garnish)
Instructions
- Begin by heating 1.5 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the finely chopped onion along with 1/2 teaspoon of salt. Sauté them for about 5 to 6 minutes, stirring occasionally, until the onions become soft and turn a lovely golden brown color.
- In a separate skillet, melt 1 tablespoon of butter over medium heat. Add the sliced mushrooms and sprinkle them with the remaining salt. Cook the mushrooms for 5 to 6 minutes, stirring occasionally until they are nicely browned.
- Transfer the browned mushrooms into the onion skillet. Stir in the chopped garlic, Dijon mustard, and black pepper, mixing everything well. Pour in the vegetable stock and bring the mixture to a gentle simmer for about 5 minutes.
- While the stock simmers, prepare the slurry by mixing 1.5 tablespoons of flour with 2 to 3 tablespoons of water. Whisk until it becomes a smooth paste.
- Add the cooked lentils to the skillet and slowly pour the flour slurry while stirring continuously to avoid lumps. Keep stirring until the sauce thickens, about 2 to 3 minutes.
- Reduce the heat to low and gently fold in the sour cream until it melds beautifully with the sauce. Taste and adjust seasoning as desired.
- Garnish with fresh chopped parsley before serving.
Notes
This dish tastes even better the next day, making it a great make-ahead meal. Feel free to substitute lentils with chickpeas or tofu for different protein options.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 400 kcal
- Sodium: 500 mg
- Protein: 18 g