Lentil Mushroom Stroganoff
Lentil Mushroom Stroganoff is a delightful and hearty vegetarian dish that combines tender lentils with savory mushrooms in a creamy sauce. This comforting meal is perfect for weeknight dinners or gatherings with friends. With its rich flavors and satisfying texture, this stroganoff offers a plant-based alternative to traditional recipes without sacrificing taste. Whether served over pasta, rice, or mashed potatoes, it can easily be customized to fit dietary preferences, including gluten-free and vegan options. Enjoy a cozy bowl of Lentil Mushroom Stroganoff that promises warmth and satisfaction in every bite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Sautéing
- Cuisine: Vegetarian
Ingredients
Scale
- 1.5 tbsp olive oil
- 1 medium onion, finely chopped
- 1 lb mushrooms, sliced
- 2 cloves garlic, chopped
- 2 tsp Dijon mustard
- 1.5 cups vegetable stock
- 1.5 cups cooked brown lentils
- 1/2 cup sour cream (or vegan alternative)
- Fresh parsley for garnish
Instructions
- Heat olive oil in a deep pan over medium heat. Add chopped onion and salt; cook for 5-6 minutes until golden.
- In a separate skillet, melt butter and sauté sliced mushrooms with remaining salt for about 5-6 minutes until browned.
- Combine sautéed mushrooms with onions; add garlic, Dijon mustard, and black pepper. Pour in vegetable stock and simmer for 5 minutes.
- In a small bowl, mix flour and water to create a slurry; stir into the pan mixture along with cooked lentils until the sauce thickens.
- Lower heat and blend in sour cream until smooth; adjust seasoning as needed.
- Serve hot, garnished with fresh parsley over pasta, rice, or mashed potatoes.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 10mg