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Lentil Mushroom Stroganoff

A hearty, creamy vegetarian stroganoff with meaty lentils and browned mushrooms in a tangy sour cream sauce, served over egg noodles.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Vegetarian
Calories: 580

Ingredients
  

For the Stroganoff
  • 1 cup brown or green lentils rinsed and picked over
  • 2.5 cups vegetable broth
  • 3 tbsp olive oil divided
  • 1 lb cremini mushrooms sliced
  • 1 large yellow onion finely diced
  • 4 cloves garlic minced
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 2 tbsp all-purpose flour
  • 0.5 cup dry white wine or additional broth
  • 1 tbsp Dijon mustard
  • 2 tsp fresh thyme leaves or 3/4 tsp dried
  • 1 bay leaf
  • Salt and black pepper to taste
  • 0.66 cup full-fat sour cream or plant-based alternative
  • 2 tbsp fresh parsley chopped
For Serving
  • 12 oz wide egg noodles or pasta of choice

Equipment

  • Large skillet or Dutch oven
  • Medium Saucepan
  • Large pot for pasta
  • Colander

Method
 

  1. Cook lentils in vegetable broth for 20-25 min until tender. Drain any excess liquid and set aside.
  2. In a large skillet, heat 1.5 tbsp oil over medium-high. Brown mushrooms in batches until deeply caramelized. Set aside.
  3. In the same skillet, add remaining oil. Sauté onion until soft (5-7 min). Add garlic, tomato paste, and smoked paprika; cook 1 min.
  4. Sprinkle flour over the onion mixture and cook, stirring, for 1-2 minutes.
  5. Pour in white wine, scraping up browned bits. Simmer 1-2 min. Stir in Dijon and thyme.
  6. Gradually whisk in 1.5 cups water or broth. Add cooked lentils, mushrooms, and bay leaf. Simmer 10-15 min until thickened.
  7. While sauce simmers, cook noodles in salted boiling water until al dente. Drain.
  8. Remove stroganoff from heat. Discard bay leaf. Stir in sour cream until creamy. Season with salt and pepper.
  9. Serve sauce over cooked noodles. Garnish with parsley and extra sour cream.

Notes

For a vegan version, use plant-based sour cream and ensure wine is vegan. Lentils can be cooked ahead. Leftovers keep for 3 days; sauce may thicken, so reheat with a splash of broth.