Name: Lentil Mushroom Stroganoff: 5 Creamy Comfort Recipes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Vegetarian
Ingredients: 1 cup dried green or brown lentils (Rinse and drain before use.); 8 ounces mushrooms (button or cremini) (Substitute with shiitake or portobello for varied flavors.); 1 medium onion (Dice it well for even cooking.); 3 cloves garlic (Mince for maximum impact.); 2 tablespoons olive oil (Can use vegetable oil as an alternative.); 1 teaspoon dried thyme; 1 teaspoon paprika; 1 tablespoon soy sauce (Use tamari for a gluten-free option.); 2 cups vegetable broth (Homemade or store-bought both work well.); 1 cup sour cream or plain Greek yogurt (Substitute with coconut or cashew cream for a vegan option.); 2 tablespoons all-purpose flour (For gluten-free, swap with cornstarch or a gluten-free flour blend.); Salt and pepper to taste (Adjust according to your preference.); 8 ounces egg noodles or your favorite pasta (Gluten-free pasta is a delicious alternative.); Fresh parsley (For garnish.)

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Lentil Mushroom Stroganoff is a delightful twist on the classic dish, combining hearty lentils and rich mushrooms in a creamy sauce. This recipe captures the essence of comfort food while catering to those following vegan and gluten-free diets. With its satisfying flavors and creamy texture, it’s perfect for a quick weeknight dinner or a comforting meal any day. Let’s dive into this delicious recipe that’s sure to become a family favorite!

Why You’ll Love This Lentil Mushroom Stroganoff

This recipe is packed with numerous benefits that will make you love it even more. First, it’s a hearty Lentil Mushroom meal that will keep you feeling full and satisfied. Second, it’s a plant-based Stroganoff recipe that’s perfect for those seeking vegan options. Third, it can be made in under 40 minutes, making it a quick Lentil and Mushroom dinner for busy weeknights. Fourth, it’s gluten-free, allowing everyone to enjoy a bowl. Additionally, it offers nutritional benefits, including high fiber and protein content, making it a healthy choice. Lastly, it’s a versatile dish that can easily be adapted to your taste!

Ingredients for Lentil Mushroom Stroganoff

Gather these items:

1 cup dried green or brown lentils (Rinse and drain before use.)
8 ounces mushrooms (button or cremini) (Substitute with shiitake or portobello for varied flavors.)
1 medium onion (Dice it well for even cooking.)
3 cloves garlic (Mince for maximum impact.)
2 tablespoons olive oil (Can use vegetable oil as an alternative.)
1 teaspoon dried thyme
1 teaspoon paprika
1 tablespoon soy sauce (Use tamari for a gluten-free option.)
2 cups vegetable broth (Homemade or store-bought both work well.)
1 cup sour cream or plain Greek yogurt (Substitute with coconut or cashew cream for a vegan option.)
2 tablespoons all-purpose flour (For gluten-free, swap with cornstarch or a gluten-free flour blend.)
Salt and pepper to taste (Adjust according to your preference.)
8 ounces egg noodles or your favorite pasta (Gluten-free pasta is a delicious alternative.)
Fresh parsley (For garnish.)

How to Make Lentil Mushroom Stroganoff Step-by-Step

Step 1: In a medium saucepan, combine 1 cup of rinsed lentils with 3 cups of water. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 20-25 minutes until tender but not mushy. Drain the lentils and set them aside.
Step 2: While the lentils are cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 diced onion and sauté for 3-4 minutes until it becomes translucent. Then add 3 minced cloves of garlic and 8 ounces of sliced mushrooms, cooking for an additional 5-7 minutes until the mushrooms turn golden brown.
Step 3: Once the mushrooms are browned, stir in 1 teaspoon of dried thyme, 1 teaspoon of paprika, and 1 tablespoon of soy sauce. Allow to cook for 1-2 minutes, stirring frequently.
Step 4: Sprinkle 2 tablespoons of all-purpose flour over the mixture and stir well to coat. Slowly pour in 2 cups of vegetable broth while whisking constantly to prevent lumps. Bring to a gentle simmer and cook for about 5 minutes until it thickens.
Step 5: Reduce heat to low and fold in the cooked lentils and 1 cup of sour cream. Stir until well combined, heating through for 2-3 minutes. Season with salt and pepper.
Step 6: In a separate pot, cook 8 ounces of egg noodles according to package instructions until al dente. Drain the noodles.
Step 7: To serve, place a portion of noodles on plates and ladle the creamy lentil mushroom stroganoff over the top. Garnish with fresh parsley.

Pro Tips for the Perfect Lentil Mushroom Stroganoff

Keep these in mind:

For a richer flavor, sauté the mushrooms until they’re deeply browned.
Make sure to taste and adjust the seasoning as necessary to enhance the overall flavor.
If you prefer a thicker sauce, let it simmer a bit longer after adding the broth.
This is a one-pot Lentil Mushroom Stroganoff recipe, making clean-up easy!

Best Ways to Serve Lentil Mushroom Stroganoff

Here are some ideas:

Serve over your choice of pasta, rice, or even quinoa for a nutritious twist.
Pair with a fresh green salad or steamed vegetables for a complete meal.
Top with freshly chopped parsley and a sprinkle of nutritional yeast for extra flavor.

How to Store and Reheat Lentil Mushroom Stroganoff

To store, let the stroganoff cool completely and place it in an airtight container. It will keep in the fridge for up to 4 days. When ready to enjoy, reheat on the stovetop over low heat, adding a splash of broth or water as needed to loosen the sauce.

Frequently Asked Questions About Lentil Mushroom Stroganoff

What’s the secret to perfect Lentil Mushroom Stroganoff?

The secret lies in the sautéing of the mushrooms until they are golden brown, which adds depth to the dish. Use fresh herbs and a quality broth for enhanced flavor.

Can I make Lentil Mushroom Stroganoff ahead of time?

Absolutely! This dish can be made in advance and stored in the refrigerator. Just reheat it when ready to serve; the flavors will meld beautifully over time.

How do I avoid common mistakes with Lentil Mushroom Stroganoff?

To avoid mistakes, ensure you don’t overcook the lentils; they should be tender but not mushy. Also, use enough broth to achieve the right creamy consistency.

Variations of Lentil Mushroom Stroganoff You Can Try

Feel free to experiment with these variations:

Try adding spinach or kale for extra nutrition in your creamy Lentil Mushroom dish.
Substitute the lentils with chickpeas for a different protein source.
Make it a Lentil Mushroom Casserole by baking it with a topping of breadcrumbs and cheese.
For a spicy kick, add red pepper flakes or cayenne pepper to the mix.

Lentil Mushroom Stroganoff: 5 Creamy Comfort Recipes - Lentil Mushroom Stroganoff - main visual representation

Incredible homemade Lentil Mushroom Stroganoff ready in minutes

For more delicious recipes, check out our Spaghetti with Mushroom Sauce or Mediterranean Chickpea Salad. You can also explore Homemade Tomato Sauce for a perfect pairing!

Lentil Mushroom Stroganoff: 5 Creamy Comfort Recipes

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Author: Sarah
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

This creamy lentil mushroom stroganoff is a hearty vegetarian dish that satisfies cravings while catering to gluten-free and vegan diets.

Ingredients

Scale

1 cup dried green or brown lentils (Rinse and drain before use.)
8 ounces mushrooms (button or cremini) (Substitute with shiitake or portobello for varied flavors.)
1 medium onion (Dice it well for even cooking.)
3 cloves garlic (Mince for maximum impact.)
2 tablespoons olive oil (Can use vegetable oil as an alternative.)
1 teaspoon dried thyme
1 teaspoon paprika
1 tablespoon soy sauce (Use tamari for a gluten-free option.)
2 cups vegetable broth (Homemade or store-bought both work well.)
1 cup sour cream or plain Greek yogurt (Substitute with coconut or cashew cream for a vegan option.)
2 tablespoons all-purpose flour (For gluten-free, swap with cornstarch or a gluten-free flour blend.)
Salt and pepper to taste (Adjust according to your preference.)
8 ounces egg noodles or your favorite pasta (Gluten-free pasta is a delicious alternative.)
Fresh parsley (For garnish.)

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Instructions

In a medium saucepan, combine 1 cup of rinsed lentils with 3 cups of water. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 20-25 minutes until tender but not mushy. Drain the lentils and set them aside.
While the lentils are cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 diced onion and sauté for 3-4 minutes until it becomes translucent. Then add 3 minced cloves of garlic and 8 ounces of sliced mushrooms, cooking for an additional 5-7 minutes until the mushrooms turn golden brown.
Once the mushrooms are browned, stir in 1 teaspoon of dried thyme, 1 teaspoon of paprika, and 1 tablespoon of soy sauce. Allow to cook for 1-2 minutes, stirring frequently.
Sprinkle 2 tablespoons of all-purpose flour over the mixture and stir well to coat. Slowly pour in 2 cups of vegetable broth while whisking constantly to prevent lumps. Bring to a gentle simmer and cook for about 5 minutes until it thickens.
Reduce heat to low and fold in the cooked lentils and 1 cup of sour cream. Stir until well combined, heating through for 2-3 minutes. Season with salt and pepper.
In a separate pot, cook 8 ounces of egg noodles according to package instructions until al dente. Drain the noodles.
To serve, place a portion of noodles on plates and ladle the creamy lentil mushroom stroganoff over the top. Garnish with fresh parsley.