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Lentil Mushroom Stroganoff

A creamy, comforting vegetarian stroganoff made with hearty lentils and savory mushrooms in a rich, velvety sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: European, Vegetarian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 12 oz mushrooms sliced
  • 1.5 cups cooked lentils
  • 1.5 cups vegetable broth
  • 1 tbsp Dijon mustard
  • 1 tsp paprika
  • 1 tbsp soy sauce or tamari
  • 0.5 cup sour cream or dairy-free alternative
  • salt and black pepper to taste
  • fresh parsley for garnish

Equipment

  • Large skillet
  • Wooden spoon
  • Knife
  • Cutting board

Method
 

  1. Heat olive oil in a large skillet over medium heat. Cook onion until softened.
  2. Add garlic and cook briefly until fragrant.
  3. Stir in mushrooms and cook until browned and tender.
  4. Add paprika, vegetable broth, lentils, Dijon mustard, and soy sauce.
  5. Simmer gently for 10–15 minutes to develop flavor.
  6. Lower heat and stir in sour cream until creamy.
  7. Season with salt and pepper, garnish with parsley, and serve.

Notes

Serve over pasta, rice, or mashed potatoes for a complete meal.