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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
Cook Time 30 minutes
Total Time 45 minutes
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.