Description
Lentil Mushroom Stroganoff is a comforting and hearty vegetarian dish featuring sautéed mushrooms and onions combined with tender brown lentils in a creamy, tangy sauce made with sour cream and Dijon mustard. This easy-to-make recipe is perfect for a wholesome weeknight dinner and can be served over mashed potatoes, pasta, or rice for a satisfying meal.
Ingredients
Scale
Main Ingredients
- 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
- 1/4 tsp black pepper
- 1.5 cups vegetable stock
- 1.5 tbsp flour (use gluten-free flour if needed)
- 2-3 tbsp water or stock (for slurry)
- 1.5 cups cooked brown lentils (canned or pre-cooked)
- 1/2 cup sour cream (or vegan sour cream)
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté Onions: Heat olive oil in a deep pan over medium heat. Add the finely chopped onion and 1/2 teaspoon of salt. Cook the onions for about 5-6 minutes until they turn golden brown and soften, creating a savory base for the dish.
- Cook Mushrooms: In a separate pan, melt the butter over medium-high heat. Add the sliced mushrooms along with the remaining 1/2 teaspoon salt. Sauté the mushrooms for 5-6 minutes until they release their moisture and become nicely browned, enhancing their flavor.
- Combine & Season: Transfer the cooked mushrooms to the pan with the onions. Stir in chopped garlic, Dijon mustard, and black pepper to add depth of flavor. Pour in the vegetable stock and simmer the mixture for 5 minutes to meld the flavors together.
- Prepare Slurry: In a small bowl, mix the flour with water or vegetable stock until you get a smooth, lump-free slurry. This will be used to thicken the stroganoff sauce.
- Thicken Sauce: Stir the cooked brown lentils into the pan with the mushroom and onion mixture. Then slowly pour in the slurry while stirring continuously to prevent lumps. Let the sauce cook until it thickens to a creamy consistency.
- Add Sour Cream: Reduce the heat to low and stir in the sour cream (or vegan sour cream) until fully combined into the sauce. Taste and adjust the seasoning with extra salt or pepper if needed.
- Serve: Garnish the stroganoff with fresh chopped parsley. Serve hot over mashed potatoes, pasta, or rice for a delicious and satisfying vegetarian meal.
Notes
- Use gluten-free flour if you need to keep the recipe gluten-free.
- You can substitute sour cream with vegan sour cream to make the dish vegan-friendly.
- Brown lentils can be canned or pre-cooked for convenience.
- Serve with mashed potatoes, egg noodles, or rice depending on your preference.
- This recipe can be doubled to serve a larger crowd.
