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Simple Lentil Mushroom Stroganoff

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This Simple Lentil Mushroom Stroganoff is a creamy, plant-based twist on a classic comfort dish. Earthy mushrooms and hearty lentils simmer in a rich, savory sauce, perfect over pasta, rice, or mashed potatoes.

Ingredients

  • 1 tablespoon olive oil or butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 8 oz mushrooms (cremini or button), sliced
  • 1 cup cooked brown or green lentils
  • 1 teaspoon smoked or sweet paprika
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon Dijon mustard
  • 1 cup vegetable broth
  • 1/2 cup sour cream, Greek yogurt, or dairy-free alternative
  • Salt and pepper, to taste
  • Fresh parsley (optional, for garnish)
  • Cooked pasta, rice, or mashed potatoes (for serving)

Instructions

  1. Heat oil or butter in a large skillet over medium heat. Sauté onions until soft, about 5 minutes.
  2. Add garlic and mushrooms. Cook for 8–10 minutes, until mushrooms are browned and moisture has evaporated.
  3. Stir in paprika, soy sauce, mustard, and lentils.
  4. Pour in broth and simmer for 5 minutes to blend flavors and slightly reduce.
  5. Lower heat and stir in sour cream or yogurt until creamy. Season with salt and pepper.
  6. Serve warm over pasta, rice, or mashed potatoes. Garnish with parsley if desired.

Notes

  • Use canned lentils (drained and rinsed) for a faster option.
  • For a vegan version, use plant-based yogurt or sour cream and oil instead of butter.
  • Add spinach or kale at the end for extra greens.

Nutrition

Find it online: https://recipesbyliza.com/simple-lentil-mushroom-stroganoff/