If you’re craving a comforting, hearty meal with all the creamy goodness of a classic stroganoff, this Lentil Mushroom Stroganoff will quickly become a new favorite. This vegetarian version replaces meat with protein-packed lentils and savory mushrooms, all enveloped in a rich, velvety sauce. Dijon mustard, sour cream, and vegetable stock bring depth and creaminess, making it a filling and satisfying dish perfect for cozy dinners. Best of all, it’s easily customizable to be both vegan and gluten-free!

Lentil Mushroom Stroganoff

Why You’ll Love This Recipe

Lentil Mushroom Stroganoff is a hearty and satisfying meal that combines the best of both worlds: earthy mushrooms and nutritious lentils in a rich and creamy sauce. The flavors of Dijon mustard and sour cream create the perfect balance of tangy and creamy, while the dish is versatile enough to serve over pasta, rice, or mashed potatoes. Whether you’re a vegetarian or simply looking for a comforting, plant-based meal, this dish is sure to hit the spot.

Ingredients

Here’s what you’ll need for this creamy, hearty dish:

1.5 tbsp olive oil
1 medium onion, finely chopped
1 tsp salt, divided
1 lb (450g) mushrooms, sliced
1 tbsp butter
2 cloves garlic, chopped
2 tsp Dijon mustard
¼ tsp black pepper
1.5 cups vegetable stock
1.5 tbsp flour (use gluten-free flour if needed)
2-3 tablespoons water or stock (for slurry)
1.5 cups cooked brown lentils (canned or pre-cooked)
½ cup sour cream (or vegan sour cream)
Fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sauté the onions: Heat the olive oil in a deep pan over medium heat. Add the chopped onion and ½ teaspoon salt, cooking for 5-6 minutes until golden brown.
Cook the mushrooms: In a separate pan, melt the butter over medium-high heat. Add the sliced mushrooms and the remaining salt. Sauté for 5-6 minutes until the mushrooms are browned and tender.
Combine and season: Add the cooked mushrooms to the onions in the deep pan. Stir in the garlic, Dijon mustard, and black pepper. Pour in the vegetable stock and simmer for 5 minutes to allow the flavors to meld together.
Prepare the slurry: In a small bowl, mix the flour with 2-3 tablespoons of water or stock until smooth. This will help thicken the sauce.
Thicken the sauce: Stir the cooked lentils into the pan, then slowly add the slurry while stirring continuously. Let the sauce cook for a few more minutes until it thickens to your desired consistency.
Add sour cream: Reduce the heat to low and stir in the sour cream until fully blended into the sauce. Taste and adjust seasoning if necessary.
Serve: Garnish with freshly chopped parsley and serve the stroganoff hot over mashed potatoes, pasta, or rice.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings

Variations

Vegan Option: Use dairy-free sour cream or cashew cream instead of regular sour cream for a completely vegan dish.
Gluten-Free Option: Replace the regular flour with a gluten-free flour blend to make the recipe gluten-free.
Add More Vegetables: Consider adding spinach, peas, or carrots for additional texture and nutrition.
Spicy Kick: Add a pinch of cayenne pepper or paprika for an extra layer of heat and smokiness.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat on the stove over low heat or in the microwave. Add a splash of vegetable stock if the sauce has thickened too much while storing.

FAQs

1. Can I use other types of lentils?

Yes, you can use other types of lentils, but brown or green lentils are the best options for texture in this dish.

2. Can I make this dish ahead of time?

Yes, this dish can be made ahead of time and stored in the refrigerator for up to 3 days. It even tastes better the next day as the flavors have more time to meld together.

3. Can I use a different type of mushroom?

While cremini or button mushrooms are recommended, you can use any type of mushrooms you prefer, such as shiitake, oyster, or portobello.

4. Can I freeze the leftovers?

Yes, you can freeze the leftovers. Store them in an airtight container and freeze for up to 1 month. To reheat, thaw in the refrigerator overnight and heat gently on the stove.

5. Can I substitute the vegetable stock with something else?

You can use vegetable broth or even mushroom broth for a more intense flavor. Water can also be used in a pinch, but stock or broth adds more depth.

6. How do I make this dish spicier?

Add a pinch of cayenne pepper or smoked paprika while cooking the mushrooms for an extra kick.

7. Can I use a non-dairy alternative for the butter?

Yes, you can use vegan butter or coconut oil to replace the butter in this recipe to make it dairy-free.

8. How do I adjust the consistency of the sauce?

If the sauce is too thick, add a little extra vegetable stock or water until it reaches the desired consistency. If it’s too thin, cook it for a few more minutes to reduce the liquid.

9. Can I serve this with something other than pasta or rice?

Yes! You can serve this stroganoff over mashed potatoes, quinoa, or even roasted vegetables for a lighter meal.

10. Can I make this dish in a slow cooker?

While this recipe is designed for stovetop cooking, you can transfer the ingredients to a slow cooker after sautéing the onions and mushrooms. Cook on low for 4-6 hours and add the sour cream and parsley just before serving.

Conclusion

Lentil Mushroom Stroganoff is the perfect vegetarian comfort food, packed with savory mushrooms, hearty lentils, and a creamy Dijon mustard sauce. It’s simple to make, customizable, and full of rich flavors that will leave everyone satisfied. Whether you’re cooking for a cozy weeknight meal or looking for a hearty dish to serve at a dinner party, this vegetarian stroganoff is sure to be a crowd-pleaser.