Lentil Mushroom Stroganoff Recipe
A hearty and comforting Lentil Mushroom Stroganoff that combines tender lentils and sautéed mushrooms in a creamy, flavorful sauce served over egg noodles. This vegetarian twist on a classic Russian dish is rich, delicious, and perfect for a cozy meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Russian-inspired
- Diet: Vegetarian
Ingredients
Scale
Lentils
- 1 cup dried green or brown lentils, rinsed and drained
- 3 cups water (for cooking lentils)
Mushroom Mixture
- 8 ounces mushrooms, sliced (button or cremini)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 tablespoon soy sauce
- 2 cups vegetable broth
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
Other
- 1 cup sour cream or plain Greek yogurt
- 8 ounces egg noodles or your favorite pasta
- Fresh parsley, chopped (for garnish)
Instructions
- Cook Lentils: In a medium saucepan, combine rinsed lentils and 3 cups of water. Bring to a boil, then reduce the heat and simmer uncovered for 20-25 minutes until lentils are tender. Drain any excess water and set lentils aside.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and sliced mushrooms, cooking for another 5-7 minutes, stirring occasionally, until the mushrooms are browned and softened.
- Add Seasonings: Stir in dried thyme, paprika, and soy sauce to the mushroom mixture. Let it cook for 1-2 minutes to blend the flavors well.
- Make the Sauce: Sprinkle the flour evenly over the mushroom mixture and stir thoroughly to coat the vegetables. Gradually pour in the vegetable broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and let it thicken for about 5 minutes, stirring occasionally.
- Combine Lentils and Cream: Reduce the heat to low. Stir in the cooked lentils and sour cream or Greek yogurt until fully combined and heated through. Season the stroganoff with salt and pepper to taste.
- Cook Noodles: While the sauce simmers, cook egg noodles according to package directions. Drain and set aside.
- Serve: Spoon the lentil mushroom stroganoff over the cooked noodles and garnish with fresh chopped parsley. Serve immediately and enjoy.
Notes
- For a gluten-free option, substitute egg noodles with gluten-free pasta or serve over rice.
- Add a splash of white wine while cooking the mushrooms for extra depth of flavor.
- Sour cream can be replaced with plain Greek yogurt for a tangier taste and added protein.
- Adjust seasoning salt and pepper to suit your preference.
- This dish can be reheated gently on stovetop or microwave.
Keywords: lentil mushroom stroganoff, vegetarian stroganoff, lentil recipe, mushroom stroganoff, creamy stroganoff, easy vegetarian dinner
Find it online: https://epicrecipebox.com/lentil-mushroom-stroganoff-recipe/