Name: Cozy Lentil Mushroom Stroganoff
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: European
Ingredients: 1 tbsp olive oil or butter; 1 medium onion, chopped; 2 cloves garlic, minced; 12 oz mushrooms (button, cremini, or a mix), sliced; 1 1/2 cups cooked brown or green lentils; 1 1/2 cups vegetable broth; 1 tbsp soy sauce or tamari; 2 tsp Dijon mustard; 1/2 tsp dried thyme; 1 tbsp all-purpose flour (or cornstarch for gluten-free); 1/2 cup sour cream or plant-based alternative; Salt and pepper to taste; Pasta, rice, or mashed potatoes (for serving); Fresh parsley, chopped (optional)

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This cozy lentil mushroom stroganoff is creamy, hearty, and totally comforting — without any meat. I love making it when I want something warm, filling, and plant-based. The combination of earthy mushrooms, tender lentils, and silky sauce is seriously satisfying.

Why You’ll Love This Recipe

I love how this recipe brings classic stroganoff vibes in a lighter, vegetarian form. It’s rich and creamy, but made with wholesome ingredients. The lentils give it great texture and protein, and it’s just the kind of dish I want to curl up with on a chilly night.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil or butter
onion, chopped
garlic, minced
mushrooms (button, cremini, or a mix), sliced
cooked lentils (brown or green)
vegetable broth
soy sauce or tamari
Dijon mustard
dried thyme
flour (or cornstarch for gluten-free)
sour cream or plant-based alternative
salt and pepper
pasta, rice, or mashed potatoes (for serving)
fresh parsley (optional)

Directions

I sauté the onion and garlic in olive oil until soft, then add the mushrooms and cook until they’re browned and their moisture evaporates.
I stir in the cooked lentils, soy sauce, Dijon, thyme, and flour. I cook everything for 1–2 minutes to let the flour thicken.
I pour in the vegetable broth and bring it to a gentle simmer, stirring until thick and saucy.
I reduce the heat and stir in sour cream until smooth. I season to taste with salt and pepper.
I serve it warm over noodles, rice, or mashed potatoes, topped with fresh parsley.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

I use coconut cream or cashew cream for a dairy-free version.
For extra richness, I stir in a splash of white wine with the broth.
I sometimes add spinach or kale for a veggie boost.
If I want it extra thick, I let the sauce simmer uncovered a few extra minutes.

Storage/Reheating

I store leftovers in the fridge for up to 4 days. It reheats well on the stove or in the microwave with a splash of broth to loosen the sauce. I don’t recommend freezing with the sour cream — it can separate.

FAQs

Can I use canned lentils?

Yes — I rinse and drain them well before adding. They’re super convenient.

What mushrooms work best?

I use cremini or button mushrooms, but a mix with shiitake or portobello adds great flavor.

Can I make it gluten-free?

Yes — I use tamari instead of soy sauce and cornstarch or gluten-free flour to thicken.

What goes best with it?

I love serving it over wide egg noodles, but mashed potatoes or rice also work great.

Can I freeze it?

Without the sour cream, yes. I freeze the base, then stir in sour cream after reheating.

Conclusion

This lentil mushroom stroganoff is everything I want in a cozy meal — creamy, comforting, and full of rich umami flavor. It’s a feel-good dish I keep in my rotation when I want something warm and satisfying without the heaviness.