This Lentil Mushroom Stroganoff is a warm, cozy dish packed with soft mushrooms and hearty lentils, all wrapped in a creamy sauce. It’s rich in flavor and perfect for a chilly night!
I love how quickly this meal comes together. Just sauté, stir, and serve over some noodles – you’ll have a satisfying dinner that feels like a big hug! 🌟
Key Ingredients & Substitutions
Lentils: Brown or green lentils work best here. They hold their shape well and add protein. If you’re in a pinch, you can use canned lentils — just rinse and drain them before adding to the skillet!
Mushrooms: Cremini mushrooms are a favorite for their rich flavor, but white mushrooms can also do the job. If you want a more meaty texture, consider using portobello mushrooms. You could even try canned mushrooms in a hurry, but the fresh ones work best!
Vegan Sour Cream: This adds creaminess to the dish. If you prefer, you can use cashew cream or even full-fat coconut milk for a different flavor. For a tangy twist, plain yogurt works great too!
Vegetable Broth: Using broth enhances the flavor. If you run out, water will work, but adding a bit of soy sauce helps boost the taste. Homemade broth is always best, but store-bought is handy when you’re short on time!
How Do You Achieve Creamy Consistency?
The secret to getting your stroganoff creamy lies in the final steps after adding the lentils. Once everything is mixed, turn off the heat before you add the vegan sour cream or coconut yogurt. This prevents the sour cream from breaking down and keeps the sauce smooth and rich.
- Make sure to stir in the sour cream gently until completely mixed, avoiding high heat to maintain its creamy texture.
- If the sauce is too thick, you can always add a splash of vegetable broth or water to reach your desired consistency.
Lentil Mushroom Stroganoff
Ingredients You’ll Need:
- 1 cup dried brown or green lentils, rinsed
- 2 cups vegetable broth (or water)
- 2 tablespoons olive oil or vegan butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 12 ounces cremini or white mushrooms, sliced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 tablespoon soy sauce or tamari
- 1 tablespoon tomato paste
- 1/2 cup vegetable broth (additional)
- 3/4 cup vegan sour cream or plain coconut yogurt (for creaminess)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: a sprinkle of nutritional yeast for a cheesy flavor
How Much Time Will You Need?
This delightful dish will take you about 35-40 minutes from start to finish. You’ll spend around 25 minutes cooking the lentils and sautéing the vegetables, then another 5 minutes combining everything into a creamy stroganoff. Don’t forget a little time to set the table and serve!
Step-by-Step Instructions:
1. Cook the Lentils:
In a medium pot, combine the rinsed lentils and 2 cups of vegetable broth. Bring it to a boil, then reduce the heat and let it simmer uncovered for about 20-25 minutes. You want the lentils to be tender but still hold their shape. If there’s any extra liquid left, just drain it and set the lentils aside.
2. Sauté the Vegetables:
While your lentils are cooking, heat the olive oil or vegan butter in a large skillet over medium-high heat. Add the finely chopped onion and cook until it’s soft and translucent, which should take about 5 minutes. Next, add the minced garlic and sauté for another minute until the garlic smells wonderful and fragrant.
3. Add the Mushrooms:
Now, add the sliced mushrooms to the skillet. Cook them for 7-10 minutes, stirring occasionally, until they’re beautifully browned and most of their moisture has evaporated.
4. Flavor it Up:
Stir in the smoked paprika, thyme, soy sauce, and tomato paste, making sure to coat the mushrooms well with these delicious flavors. Then, add the cooked lentils and the additional 1/2 cup of vegetable broth. Stir everything to combine and let it simmer for about 5 minutes. This is where the magic happens, and all the flavors meld together!
5. Make it Creamy:
Once everything looks good and the flavors are combined, remove the skillet from the heat. Stir in the vegan sour cream or coconut yogurt until the mixture becomes creamy and smooth. Don’t forget to taste and season with salt and pepper to your liking!
6. Serve and Enjoy:
Garnish your creamy stroganoff with fresh chopped parsley. If you’re feeling cheesy, sprinkle a little nutritional yeast on top for extra flavor. Serve it hot over your favorite noodles, rice, or creamy mashed potatoes for a comforting and hearty meal!
Enjoy your comforting Lentil Mushroom Stroganoff!
Can I Use Different Types of Lentils?
Yes, you can use other types of lentils! While brown or green lentils work best for this recipe due to their texture, red lentils can be used but will cook faster and create a creamier dish. Just keep an eye on them to avoid overcooking.
Is There a Non-Vegan Substitute for Sour Cream?
Absolutely! If you’re not following a vegan diet, regular sour cream or plain yogurt can replace the vegan sour cream or coconut yogurt. Both options will add creaminess to the dish.
How Long Can Leftovers Be Stored?
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it up gently on the stove or in the microwave until heated through. You may need to add a splash of broth or water to revive the creaminess!
Can I Make This Recipe Gluten-Free?
Definitely! To make this stroganoff gluten-free, just use tamari instead of soy sauce, and make sure that any vegetable broth you use is labeled gluten-free. Enjoy the flavors without worry!