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Cozy Lentil Mushroom Stroganoff

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This cozy lentil mushroom stroganoff is a creamy, hearty, and plant-based twist on the classic comfort food. Made with mushrooms, lentils, and a rich sauce, it’s the perfect vegetarian dish for chilly nights.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: European
  • Diet: Vegetarian

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)

Instructions

  1. In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until softened.
  2. Add sliced mushrooms and cook until browned and moisture has evaporated, about 8–10 minutes.
  3. Stir in cooked lentils, soy sauce, Dijon mustard, thyme, and flour. Cook for 1–2 minutes.
  4. Pour in vegetable broth and bring to a simmer, stirring until sauce thickens.
  5. Reduce heat and stir in sour cream until smooth and creamy.
  6. Season with salt and pepper to taste.
  7. Serve warm over pasta, rice, or mashed potatoes. Garnish with parsley if desired.

Notes

  • Use tamari and cornstarch for a gluten-free version.
  • Coconut cream or cashew cream works well for dairy-free alternatives.
  • Add spinach or kale for extra greens.
  • A splash of white wine adds depth to the sauce.
  • Don’t freeze with sour cream; freeze the base and add cream after reheating.

Nutrition

Find it online: https://juliameals.com/cozy-lentil-mushroom-stroganoff/