When you’re craving a bowl of creamy, hearty goodness, this Lentil Mushroom Stroganoff hits the spot. It’s a satisfying, plant-based take on the traditional stroganoff that doesn’t compromise on richness or flavor. Replacing meat with lentils and mushrooms brings a wholesome twist while still delivering the savory depth and creamy texture that makes this dish a favorite.
This recipe is perfect for those nights when you want something cozy but easy to pull together. It uses simple ingredients, comes together in under an hour, and makes great leftovers too.
At its core, this dish is about comfort made accessible. It’s homey, flavorful, and designed to be adaptable for many diets and preferences.
Table of Contents
Why You’ll Love This Recipe
There are a few solid reasons why this meatless stroganoff stands out.
First, it’s rich in flavor, thanks to the combination of mushrooms, garlic, and seasonings. Even without meat, you’ll enjoy a full-bodied sauce that’s both creamy and deeply satisfying.
Second, it’s straightforward. No complex steps or unusual ingredients are needed, and you likely have many of the components in your kitchen already.
Third, it’s versatile. Whether you’re vegan, vegetarian, or just exploring plant-based meals, this stroganoff adjusts easily. It works well for meal prepping, weeknight dinners, or a hearty weekend meal.
Ingredients You’ll Need
1 cup dried green or brown lentils
These lentils serve as the protein-packed base of the dish. They hold their shape well and give the stroganoff a filling texture.
8 ounces mushrooms, sliced
You can use cremini, white button, or portobello mushrooms. Each brings earthy flavor and meaty texture to the sauce.
1 medium onion, diced
Sautéed onions bring sweetness and a solid foundation of flavor.
3 garlic cloves, minced
Garlic enhances the savory notes and ties the other flavors together.
2 tablespoons olive oil
Used for cooking the vegetables, this oil adds richness without overpowering the dish.
1 teaspoon dried thyme
Aromatic thyme adds a layer of herbaceous depth.
1 teaspoon paprika
Paprika provides warmth and subtle complexity. Use smoked paprika if you prefer a deeper flavor.
1 tablespoon soy sauce
This boosts umami and saltiness, taking the place of Worcestershire sauce in traditional stroganoff.
2 cups vegetable broth
This is the liquid base for the sauce. Choose a rich, well-seasoned broth for best results.
1 cup sour cream or plain Greek yogurt
These bring the creaminess. Either works well, and plant-based versions can be used for a dairy-free option.
2 tablespoons all-purpose flour
Flour thickens the sauce and helps achieve the classic stroganoff texture.
Salt and black pepper to taste
These adjust the overall flavor at the end.
8 ounces egg noodles or preferred pasta
Choose classic egg noodles or any pasta you enjoy. Gluten-free pasta works great too.
Fresh parsley, chopped
Garnish with parsley to add freshness and color before serving.
How to Make Lentil Mushroom Stroganoff
The process starts by cooking the lentils separately so they’re ready when the sauce is done. While they cook, you’ll sauté aromatics and mushrooms to build flavor. The sauce is thickened with flour and broth, then finished with the lentils and a creamy addition like sour cream or yogurt. Finally, everything is spooned over warm pasta and topped with herbs for a comforting, balanced meal.
Step-by-Step Instructions
Step 1: Cook the Lentils
Place 1 cup of lentils and 3 cups of water into a pot. Bring to a boil, then lower the heat and let them simmer for about 20 to 25 minutes, or until tender. Drain and set aside.
Step 2: Sauté Onion and Garlic
Warm 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 4 minutes until translucent. Stir in the garlic and cook for one more minute.
Step 3: Add Mushrooms
Toss in the sliced mushrooms. Let them cook for 5 to 7 minutes, stirring occasionally, until they’ve browned and their moisture has evaporated.
Step 4: Season the Mixture
Add 1 teaspoon each of thyme and paprika, plus 1 tablespoon of soy sauce. Stir everything well and cook for another 1 to 2 minutes to let the flavors meld.
Step 5: Thicken the Sauce
Sprinkle 2 tablespoons of flour over the vegetable mixture. Stir thoroughly to coat. Slowly pour in 2 cups of vegetable broth, stirring constantly to avoid lumps. Let the sauce simmer for 5 minutes until slightly thickened.
Step 6: Stir in Lentils and Cream
Reduce the heat. Add the cooked lentils and 1 cup of sour cream or Greek yogurt. Stir gently until everything is smooth and well blended. Season with salt and pepper to taste.
Step 7: Cook the Pasta
While the sauce finishes, cook your chosen noodles following the package instructions. Drain and keep warm.
Step 8: Assemble and Garnish
Spoon the lentil mushroom mixture over the pasta. Top with chopped parsley and serve immediately.
Helpful Tips
Use green or brown lentils for best results. They stay firm and give the right texture to the dish.
Allow the mushrooms to brown without stirring too frequently. This helps them develop a deeper, more robust flavor.
To avoid curdling, stir in sour cream or yogurt after removing the pan from direct heat.
If the sauce becomes too thick, add a bit more broth or water to loosen it up.
To save time, cook the lentils ahead and store them in the fridge until needed.
Details
Flavor: Deep, savory, and herb-rich with creamy undertones
Texture: Velvety sauce with soft noodles and firm lentils
Occasion: Works well for dinners, lunch prep, or plant-based entertaining
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Notes (Optional Variations or Substitutions)
Make the dish vegan by using plant-based sour cream or yogurt.
Switch up the herbs. Try rosemary, basil, or parsley in the sauce for a new flavor.
You can use gluten-free pasta or serve over rice, polenta, or mashed potatoes.
Add leafy greens like kale or spinach in the final few minutes for extra nutrients.
Garnish with toasted nuts or seeds for added crunch and richness.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Carbohydrates | 45 g |
| Protein | 18 g |
| Fat | 10 g |
| Saturated Fat | 2 g |
| Sugar | 3 g |
| Fiber | 12 g |
| Cholesterol | 10 mg |
| Sodium | 500 mg |
Frequently Asked Questions
Can I use lentils instead of beef in stroganoff?
Yes, lentils are an excellent alternative. They offer protein and a satisfying texture that works well in place of beef.
What kind of mushrooms should I use?
Cremini or portobello mushrooms are ideal for their bold flavor, but white button mushrooms are a good basic option too.
Is it possible to make the dish creamy without dairy?
Definitely. Use a non-dairy yogurt or sour cream substitute. Cashew cream also works well and adds a nice richness.
What sides go well with lentil mushroom stroganoff?
Try pairing it with a crisp salad, roasted vegetables, or crusty bread for a complete and comforting meal.
Storage Instructions
Leftovers should be kept in an airtight container in the refrigerator and will stay fresh for up to four days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the sauce needs loosening. If freezing, store the sauce and pasta separately to preserve the best texture. The sauce itself freezes well for up to two months.
Print
Lentil Mushroom Stroganoff | A Creamy Comfort Dish
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy, comforting vegetarian stroganoff made with hearty lentils, savory mushrooms, and a rich sauce served over pasta. It’s a cozy, protein-packed meal perfect for weeknights or meal prep.
Ingredients
1 cup dried green or brown lentils, rinsed and drained
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
1 cup sour cream or plain Greek yogurt
2 tablespoons all-purpose flour
Salt and pepper to taste
8 ounces egg noodles or your favorite pasta
Fresh parsley, chopped (for garnish)
Instructions
1. Add lentils and 3 cups of water to a saucepan. Bring to a boil, reduce heat, and simmer 20–25 minutes until tender. Drain and set aside.
2. Heat olive oil in a skillet. Sauté onion for 3–4 minutes. Add garlic and cook 1 more minute.
3. Add mushrooms and cook 5–7 minutes until browned.
4. Stir in thyme, paprika, and soy sauce. Cook for 1–2 minutes.
5. Sprinkle in flour, stir, then slowly add broth. Stir constantly. Simmer 5 minutes to thicken.
6. Lower heat. Add lentils and sour cream or yogurt. Stir gently until creamy. Season with salt and pepper.
7. Meanwhile, cook pasta according to package directions. Drain.
8. Serve stroganoff over noodles. Top with parsley.
Notes
Use plant-based yogurt or sour cream for a dairy-free version.
Add spinach or peas during the final simmer for more vegetables.
Substitute egg noodles with gluten-free pasta if needed.
Make ahead by cooking lentils in advance and storing separately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 500
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 12
- Protein: 18
- Cholesterol: 10
Conclusion
This Lentil Mushroom Stroganoff is the perfect blend of comfort, nutrition, and simplicity. It offers all the creamy richness of the classic dish, made with wholesome, everyday ingredients. Whether you’re looking to eat more plant-based meals or just want a cozy dinner that satisfies, this recipe is a fantastic choice. Give it a try, enjoy every bite, and don’t forget to make it your own.