Description
Lentil Mushroom Stroganoff is a hearty and creamy vegetarian dish that combines tender lentils, savory mushrooms, and flavorful spices. This European-inspired comfort food uses simple ingredients like sour cream and smoked paprika to create a rich, satisfying meal perfect for meatless dining.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
- 12 ounces mushrooms, sliced
Seasonings and Spices
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Legumes and Broth
- 1 cup dried brown or green lentils, rinsed
- 3 cups vegetable broth
Additional Flavorings
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce or tamari
- 1/2 cup sour cream or plain Greek yogurt
- 2 tablespoons chopped fresh parsley
Pasta
- 8 ounces egg noodles or pasta of choice
Oil
- 2 tablespoons olive oil
Instructions
- Cook the Pasta: Prepare the egg noodles or pasta according to the package instructions. Once cooked, drain and set aside.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened and translucent.
- Cook Mushrooms and Garlic: Add the minced garlic and sliced mushrooms to the skillet. Cook for 5 to 6 minutes, stirring occasionally, until the mushrooms are nicely browned.
- Add Spices: Stir in smoked paprika, dried thyme, salt, and black pepper to evenly coat the vegetables and enhance the flavors.
- Simmer Lentils: Add rinsed lentils, vegetable broth, tomato paste, and soy sauce to the skillet. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally until lentils are tender and most of the liquid is absorbed.
- Incorporate Creaminess: Remove the skillet from heat and stir in the sour cream or Greek yogurt until the stroganoff is creamy and well combined. Taste and adjust seasoning as needed.
- Serve: Spoon the lentil mushroom stroganoff over the cooked noodles and garnish with chopped fresh parsley.
Notes
- For a deeper, richer flavor, cook mushrooms until they are deeply browned before adding other ingredients.
- To make this dish dairy-free, substitute sour cream with coconut milk or a dairy-free yogurt alternative.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 4g
- Sodium: 560mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 10mg
