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–+ servings

Lentil Mushroom Stroganoff

Sally Thompson
Creamy, comforting, and packed with flavor, this Lentil Mushroom Stroganoff is the perfect easy dinner for busy nights or cozy weekends. With earthy mushrooms, hearty lentils, and a rich, velvety sauce, this dish delivers everything you want in a satisfying meal. Whether you're searching for healthy dinner ideas, a quick plant-based recipe, or simple comfort food, this easy recipe fits right into your rotation of go-to food ideas.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Comfort Food / Plant-Based
Servings 4 servings
Calories 320 kcal

Ingredients
  

  • 1 cup dried lentils
  • 2 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 cups mushrooms sliced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon paprika
  • 1/2 cup sour cream or dairy-free alternative
  • 1 tablespoon flour or 2 teaspoons cornstarch
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped
  • Cooked rice or pasta for serving

Instructions
 

  • 1. Rinse the lentils and cook them in vegetable broth over medium heat for 20–25 minutes until tender. Drain if needed and set aside.
  • 2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent.
  • 3. Stir in the garlic and cook for about 1 minute until fragrant.
  • 4. Add the sliced mushrooms and cook until they release moisture and become golden brown.
  • 5. Sprinkle in paprika, salt, and black pepper, then stir in Dijon mustard.
  • 6. Add flour or cornstarch and mix well to coat the vegetables evenly.
  • 7. Gradually pour in vegetable broth while stirring continuously to create a smooth sauce.
  • 8. Add the cooked lentils and stir to combine. Let simmer for 5–7 minutes.
  • 9. Reduce heat and stir in the sour cream until the sauce is creamy and smooth.
  • 10. Taste and adjust seasoning if needed. Garnish with fresh parsley and serve over rice or pasta.

Notes

Use cremini or baby bella mushrooms for deeper flavor.
Do not boil after adding sour cream to prevent curdling.
For extra richness, add a splash of soy sauce or mushroom broth.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 38gProtein: 15gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 7gCholesterol: 15mgSodium: 480mgFiber: 12gSugar: 5g
Keyword comfort food, easy dinner, healthy recipe, lentil stroganoff, mushroom recipe, quick meal, vegetarian dinner ideas
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