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