Lentil Mushroom Stroganoff: Cozy, Creamy Comfort Without the Meat

Few dishes define comfort food quite like stroganoff, and Lentil Mushroom Stroganoff proves that you don’t need meat to capture everything we love about this classic. Rich, creamy, and deeply savory, this plant-based version swaps beef for hearty lentils and umami-packed mushrooms—creating a dish that’s just as satisfying and arguably more nourishing.

This recipe is built for cozy nights, busy weeknights, and anyone looking to enjoy a comforting meal that feels indulgent without being heavy. Lentils add protein and texture, mushrooms bring depth and richness, and the creamy sauce ties everything together with familiar stroganoff flavor.

Served over egg noodles, rice, or mashed potatoes, this dish is a reliable favorite that appeals to vegetarians and meat-eaters alike.

Why Lentils and Mushrooms Are the Perfect Stroganoff Pair

Traditional stroganoff relies on beef for richness and substance. Lentils and mushrooms replicate that experience beautifully. Lentils hold their shape and provide hearty bite, while mushrooms contribute savory umami that deepens as they cook.

Together, they form a robust base that absorbs sauce effortlessly, making every bite creamy, flavorful, and satisfying.

Ingredients

• Olive oil
• Yellow onion, diced
• Mushrooms, sliced (cremini or button)
• Garlic, minced
• Brown or green lentils
• Vegetable broth
• Paprika
• Dijon mustard
• Soy sauce or tamari
• Sour cream (or dairy-free alternative)
• Salt
• Black pepper
• Fresh parsley

For Serving

• Egg noodles, rice, or mashed potatoes

Instructions

1. Cook the Lentils
   Simmer lentils in water until tender but not mushy. Drain and set aside.
2. Sauté the Vegetables
   Heat olive oil in a large skillet. Add onion and cook until softened. Add mushrooms and cook until browned and moisture evaporates.
3. Add Garlic and Seasoning
   Stir in garlic, paprika, Dijon mustard, and soy sauce. Cook briefly until fragrant.
4. Build the Sauce
   Add cooked lentils and vegetable broth. Simmer for 8–10 minutes until slightly thickened.
5. Finish with Creaminess
   Reduce heat and stir in sour cream. Season with salt and pepper to taste.
6. Serve
   Spoon over noodles or potatoes and garnish with parsley.

Lentil Mushroom Stroganoff

A creamy vegetarian stroganoff made with hearty lentils, savory mushrooms, and a rich, comforting sauce.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: European-Inspired, Vegetarian

Calories: 430

Ingredients

  

Stroganoff Base

• 1 cup dried lentils brown or green
• 2 tbsp olive oil
• 1 medium yellow onion diced
• 10 oz mushrooms sliced
• 3 cloves garlic minced
• 2 cups vegetable broth
• 1.5 tsp paprika
• 1 tbsp Dijon mustard
• 1 tbsp soy sauce or tamari
• 0.5 cup sour cream or dairy-free
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp fresh parsley chopped

Equipment

• Large skillet
• Saucepan
• Wooden spoon

Method

 

1. Cook lentils until tender; drain.
2. Sauté onion and mushrooms until browned.
3. Add garlic, paprika, mustard, and soy sauce.
4. Stir in lentils and broth; simmer until thickened.
5. Lower heat, stir in sour cream, and season.

Notes

Do not boil after adding sour cream to prevent curdling.

Tips for the Best Stroganoff

• Brown mushrooms well for maximum flavor
• Don’t boil after adding sour cream—keep heat low
• Use cremini mushrooms for deeper umami
• Thin sauce with broth if needed

Variations & Customizations

• Vegan: Use dairy-free sour cream
• Extra Creamy: Add a splash of cream or cashew cream
• Herby: Add fresh thyme or dill
• Gluten-Free: Serve over rice or gluten-free pasta

Serving Suggestions

Serve Lentil Mushroom Stroganoff with:

• Buttered egg noodles
• Mashed potatoes
• Steamed green beans
• Simple cucumber salad

Comfort Food You Can Feel Good About

Lentil Mushroom Stroganoff offers everything you want in a comfort meal—creaminess, depth, warmth—while staying wholesome and plant-forward. It’s filling, flavorful, and perfect for cozy dinners or make-ahead meals.