Description

This Simple Lentil Mushroom Stroganoff is a hearty, comforting dish that brings together earthy mushrooms, protein-packed lentils, and a creamy, flavorful sauce served over tender egg noodles. Perfect for a satisfying vegetarian dinner, it features a rich blend of spices and a smooth sour cream finish, making it a delicious twist on the classic stroganoff.

Ingredients

Scale

Base Ingredients

1 tablespoon olive oil
2 tablespoons butter
1 medium yellow onion, finely chopped
3 cloves garlic, minced
8 ounces cremini or white button mushrooms, sliced

Lentils & Broth

1 cup dry brown or green lentils, rinsed
3 cups vegetable broth

Seasonings & Flavorings

1 tablespoon soy sauce or tamari
1 tablespoon Dijon mustard
1 teaspoon smoked or sweet paprika
1 teaspoon dried thyme
1 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper

Thickening & Creaminess

2 tablespoons all-purpose flour
1/2 cup sour cream or plain Greek yogurt

Pasta & Garnish

8 ounces egg noodles or pasta of choice
1/4 cup chopped fresh parsley, for serving

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Instructions

Heat fats and soften onion: Heat the olive oil and butter in a large deep skillet or pot over medium heat until melted and hot. Add the finely chopped onion and cook, stirring occasionally, until it softens and becomes translucent, about 5 minutes.
Add garlic: Stir in the minced garlic and cook for 30 to 60 seconds until fragrant, taking care not to burn it.
Cook mushrooms: Add the sliced mushrooms to the pan, spreading them in an even layer. Let them cook undisturbed for a couple of minutes to develop a golden brown sear on one side. Then stir occasionally as mushrooms release their moisture and cook until they are golden around the edges, about 5-7 minutes.
Add lentils and spices: Stir in the rinsed lentils, paprika, dried thyme, salt, and pepper, coating everything well with the flavorful oil and spices.
Add broth and sauces: Pour in the vegetable broth, then stir in the soy sauce and Dijon mustard. Use your spoon to scrape and loosen any browned bits from the bottom of the pan for added depth of flavor.
Simmer lentils: Bring the mixture to a gentle simmer. Reduce heat to low, cover the pot, and let it cook until the lentils are tender but not mushy, stirring occasionally, approximately 25-30 minutes.
Cook pasta: While the lentils simmer, bring a separate large pot of salted water to a boil. Cook the egg noodles or pasta according to package instructions until al dente. Drain and set aside.
Reduce broth if needed: Once the lentils are tender, uncover the pot and simmer for a few additional minutes if the mixture seems too watery to allow it to thicken slightly.
Make flour slurry: In a small bowl, whisk the all-purpose flour with a splash of cool vegetable broth or water until smooth to create a slurry. Stir this mixture into the lentil pot.
Thicken sauce: Continue simmering for a few more minutes, stirring frequently until the sauce thickens to a velvety consistency.
Add sour cream: Lower the heat to very low and stir in the sour cream or Greek yogurt until fully incorporated and creamy. Be careful not to let the sauce boil after adding the dairy to maintain a smooth texture.
Toss pasta with sauce: Add the cooked noodles to the skillet or pot and gently toss until the pasta is well coated with the lentil mushroom sauce.
Adjust seasoning: Taste and add more salt and pepper if desired. Add a splash of extra broth if you prefer a thinner sauce consistency.
Garnish and serve: Sprinkle with freshly chopped parsley before serving. Serve warm and enjoy your hearty, comforting stroganoff.

Notes

For a vegan version, substitute vegan butter and use a plant-based yogurt instead of sour cream.
Brown or green lentils hold their shape well and are preferred for this recipe.
If you like a thicker sauce, let it reduce longer before adding the flour slurry.
Use gluten-free pasta and flour to make the dish gluten-free.
Be careful not to boil the sauce after adding the sour cream or yogurt to prevent curdling.