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Bowl of creamy Lentil Mushroom Stroganoff topped with fresh herbs

Lentil Mushroom Stroganoff

A creamy, earthy, and slightly tangy vegetarian stroganoff that makes a comforting weeknight dinner, featuring lentils and mushrooms.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup lentils Brown lentils work best.
  • 1 small onion, chopped
  • 2 cups mushrooms, sliced Cremini mushrooms recommended.
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 cups vegetable broth
  • 1 cup coconut cream or sour cream Coconut cream for silkiness, sour cream for tang.
  • 1 tablespoon soy sauce
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • servings Pasta of choice for serving
  • Fresh parsley for garnish Optional

Method
 

Preparation
  1. Cook the lentils according to package instructions and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until onions are translucent.
  3. Add mushrooms and cook until softened.
  4. Stir in the vegetable broth, soy sauce, and Dijon mustard; bring to a simmer.
  5. Mix in the cooked lentils and coconut cream; cook for an additional 5-10 minutes, until heated through and the sauce thickens.
  6. Season with salt and pepper to taste.
  7. Serve over cooked pasta and garnish with fresh parsley if desired.

Notes

Don’t overcrowd the pan when cooking mushrooms — they need space! If the sauce is too thin, let it simmer down; if too thick, thin with a splash of broth. For leftovers, they last about 3-4 days in the fridge; reheat gently with a splash of broth.