Description
Lentil Mushroom Stroganoff is a rich, creamy, and comforting plant-based dinner that reimagines the classic stroganoff with earthy mushrooms, hearty lentils, and a luscious savory sauce.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 400g (14 oz) mushrooms, sliced (chestnut, cremini, or button)
- 150g (¾ cup) dry green or brown lentils, rinsed
- 1 tbsp plain flour
- 2 tsp Dijon mustard
- 1 tsp smoked paprika
- 1 tbsp soy sauce or tamari
- 600ml (2½ cups) vegetable broth
- 150ml (⅔ cup) crème fraîche or plant-based alternative
- Salt and freshly ground black pepper, to taste
- Chopped parsley, for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3–4 minutes until softened. Stir in garlic and cook for another minute.
- Add sliced mushrooms and cook 6–8 minutes until they release their juices and turn golden brown.
- Stir in flour and smoked paprika, coating the mushrooms well. Cook for 1–2 minutes to remove the raw flour taste.
- Mix in lentils, Dijon mustard, soy sauce, and vegetable broth. Stir well and bring to a simmer.
- Cover and cook for 25–30 minutes, stirring occasionally, until lentils are tender and the sauce thickens.
- Reduce heat and mix in crème fraîche. Season with salt and pepper to taste.
- Spoon over rice, mashed potatoes, or noodles and garnish with parsley.
Notes
- This dish is perfect for weeknights or cozy weekends.
- Feel free to adjust the seasoning to your taste.
- Garnish with chopped parsley for added flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg