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Lentil Mushroom Stroganoff: Creamy, Easy Comfort Food

Lentil Mushroom Stroganoff in bowl over egg noodles
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A creamy and comforting dish made with lentils and mushrooms, perfect for a hearty meal. This vegetarian take on stroganoff is rich in flavor, satisfying, and easy to prepare — ideal for weeknights or cozy dinners.

Ingredients

Scale
  • 1 cup dried green or brown lentils, rinsed and drained
  • 3 cups water (for cooking lentils)
  • 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
  • 1 cup sour cream or plain Greek yogurt
  • Salt and pepper to taste
  • 8 ounces egg noodles or your favorite pasta
  • Fresh parsley, chopped (for garnish)

Instructions

1. In a medium saucepan, combine lentils and 3 cups of water. Bring to a boil, then reduce heat and simmer for about 20–25 minutes, or until lentils are tender. Drain and set aside.

2. In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 3–4 minutes until translucent.

3. Add minced garlic and sliced mushrooms. Cook for an additional 5–7 minutes until mushrooms are browned.

4. Stir in dried thyme, paprika, and soy sauce. Cook for 1–2 minutes to combine flavors.

5. Sprinkle flour over the mushroom mixture and stir well to coat.

6. Gradually add vegetable broth, stirring constantly to avoid lumps. Bring to a simmer and let it thicken for about 5 minutes.

7. Reduce heat to low and stir in the cooked lentils and sour cream (or yogurt). Mix until well combined and heated through.

8. Season with salt and pepper to taste.

9. Meanwhile, cook egg noodles according to package instructions. Drain and set aside.

10. Serve the stroganoff over the cooked noodles, garnished with fresh parsley.

Notes

For a gluten-free option, substitute egg noodles with gluten-free pasta or serve over rice.

Add a splash of white wine for extra depth of flavor while cooking the mushrooms.

This recipe can be made vegan by using a plant-based yogurt or sour cream alternative.

Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stove or in the microwave.

Find it online: https://cookingwithramsay.com/lentil-mushroom-stroganoff/