Lentil Mushroom Stroganoff Recipe

Introduction

This Lentil Mushroom Stroganoff is a hearty and comforting dish that’s perfect for a cozy dinner. Packed with earthy mushrooms and protein-rich lentils, it offers a creamy, satisfying alternative to the classic beef stroganoff. It’s easy to make and pairs wonderfully with egg noodles or your favorite pasta.

Ingredients

• 1 cup brown or green lentils
• 8 oz fresh cremini or button mushrooms, sliced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 3 cups low-sodium vegetable broth
• 1 cup coconut milk or heavy cream
• 8 oz egg noodles (or gluten-free pasta)
• 2 tsp paprika
• 1 tsp dried thyme
• 2 tbsp olive oil

Instructions

1. Step 1: Rinse the lentils under cold water until the water runs clear. Finely chop the onion and mince the garlic.
2. Step 2: Heat olive oil in a skillet over medium heat. Sauté the onions until they become translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
3. Step 3: Add the sliced mushrooms to the skillet and cook until they are tender and have released their liquid, about 7 to 8 minutes.
4. Step 4: Stir in the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 to 25 minutes, or until the lentils are tender.
5. Step 5: Pour in the coconut milk or heavy cream. Add the paprika and dried thyme, then simmer uncovered for an additional 5 minutes to thicken the sauce and meld the flavors.
6. Step 6: Meanwhile, cook the egg noodles or pasta according to the package instructions. Serve the lentil mushroom stroganoff over the noodles, garnished with fresh parsley if desired.

Tips & Variations

• For a richer flavor, use heavy cream instead of coconut milk.
• Try adding a splash of white wine to the mushrooms for added depth.
• Use gluten-free pasta to make this recipe suitable for gluten intolerance.
• Fresh thyme can be used instead of dried for a brighter herbal note.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils instead of brown or green?

Red lentils cook faster and tend to become mushy, which will change the texture of the dish. Brown or green lentils are best for maintaining a firmer texture in stroganoff.

Is this recipe vegan?

Use coconut milk instead of heavy cream and ensure the pasta is egg-free to make this recipe vegan-friendly.

Lentil Mushroom Stroganoff Recipe

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★★★★★

4.6 from 102 reviews

This Lentil Mushroom Stroganoff is a hearty, comforting dish that combines tender lentils and earthy mushrooms in a creamy, flavorful sauce. Perfect for a cozy dinner, it features simple ingredients like brown or green lentils, cremini mushrooms, and a rich blend of paprika and thyme, served over egg noodles or gluten-free pasta for a satisfying vegetarian meal.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegetarian American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup brown or green lentils
• 8 oz fresh cremini or button mushrooms, sliced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 3 cups low-sodium vegetable broth
• 1 cup coconut milk or heavy cream
• 8 oz egg noodles (or gluten-free pasta)
• 2 tsp paprika
• 1 tsp dried thyme
• 2 tbsp olive oil

Instructions

1. Prepare Lentils and Aromatics: Rinse the lentils under cold water until the water runs clear to remove any debris. Finely chop the onion and mince the garlic to get ready for sautéing.
2. Sauté Onions and Garlic: Heat olive oil in a skillet over medium heat. Add the chopped onions and cook until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
3. Cook Mushrooms: Add the sliced mushrooms to the skillet and cook until they are tender and have released their liquid, about 7 to 8 minutes.
4. Simmer Lentils: Stir in the rinsed lentils and pour in the vegetable broth. Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for 20 to 25 minutes, or until the lentils are tender.
5. Add Cream and Spices: Stir in the coconut milk or heavy cream along with paprika and dried thyme. Allow the stroganoff to simmer uncovered for 5 more minutes to thicken and let the flavors meld.
6. Cook Pasta and Serve: Meanwhile, cook the noodles according to package instructions. Serve the lentil mushroom stroganoff hot over the cooked noodles, garnished with fresh parsley if desired.

Notes

• You can substitute coconut milk with heavy cream or a dairy-free alternative based on preference.
• To make this dish gluten-free, use gluten-free pasta instead of regular egg noodles.
• Fresh parsley makes a great garnish to add color and a fresh flavor.
• Adjust paprika quantity to control the smokiness and heat of the dish.
• For a richer flavor, consider adding a splash of soy sauce or tamari.

Keywords: Lentil Mushroom Stroganoff, vegetarian stroganoff, lentil recipes, mushroom recipes, creamy stroganoff, healthy vegetarian dinner