Description
This Cozy Lentil Mushroom Stroganoff is a comforting, plant-based twist on the classic. Creamy, hearty, and packed with earthy mushrooms and protein-rich lentils, it’s perfect over egg noodles or your favorite pasta for a satisfying weeknight meal.
Ingredients
- 3 cloves garlic, minced
- 1 cup green or brown lentils, dried
- 8 oz mushrooms, sliced
- 1 medium onion, chopped
- 1 tsp dried thyme
- 2 cups vegetable broth
- 1 tbsp soy sauce
- 8 oz egg noodles or your favorite pasta
- 2 tbsp all-purpose flour
- 1 tsp paprika
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 1 cup sour cream or plain Greek yogurt
- Fresh parsley, chopped (for garnish)
Instructions
- Cook lentils in vegetable broth until tender, about 20–25 minutes. Drain and set aside.
- Cook pasta according to package directions and drain.
- In a large skillet, heat olive oil over medium heat. Add onions and sauté until translucent.
- Add garlic and mushrooms, and cook until mushrooms release their moisture and become golden.
- Sprinkle flour over the mushrooms and stir to coat. Cook 1–2 minutes.
- Add cooked lentils, soy sauce, paprika, and a bit of broth to create a creamy sauce. Stir well and heat through.
- Remove from heat and stir in sour cream or Greek yogurt until fully incorporated. Season with salt and pepper.
- Serve over cooked egg noodles and garnish with fresh parsley.
Notes
- Use any mushrooms you like for different textures and flavors.
- For a vegan version, substitute sour cream with coconut cream or cashew cream.
- Leftovers keep well in the fridge for 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American