Introduction

Oh, friends! Do you ever have those days where all you crave is a big bowl of something warm, comforting, and just utterly delicious? I know I do! And when those cravings hit, this Lentil Mushroom Stroganoff is my absolute go-to. It’s like a warm hug in a bowl, and the best part? It’s surprisingly simple and comes together in a flash. You won’t believe how quickly you can whip up this hearty, flavor-packed dish. It’s perfect for a busy weeknight or when you just want to treat yourself (and maybe share with a loved one or two!).

Why You’ll Love This Recipe

Fast: Seriously, you can have dinner on the table in about 30 minutes!
Easy: Simple steps that even beginner cooks can master.
Giftable: While not a traditional “giftable” item, it makes for fantastic leftovers to share with neighbors or friends who need a comforting meal.
Crowd-pleasing: Even the pickiest eaters will adore this savory, creamy goodness.

Ingredients

Let’s gather our goodies! Don’t worry, these are all pretty common ingredients you might even have in your pantry already.

1 1/2 cups Brown lentils, cooked: These are the hearty stars of our show! Make sure they’re nice and tender.
2 cloves Garlic: Because, well, garlic makes everything better, right?
1 lb Mushrooms: I love using a mix of cremini and shiitake for extra depth of flavor, but any mushroom you like will be fantastic.
1 medium Onion: The sweet base for our flavor symphony.
1 sprig Fresh parsley: For a pop of freshness and a beautiful garnish.
1 1/2 cups Vegetable stock: This adds that lovely savory broth base.
2 tbsp Water or stock: Just a little extra liquid to help things along.
2 tsp Dijon mustard: This gives our stroganoff that signature tangy kick!
1/4 tsp Black pepper: Freshly ground is always best for that wonderful aroma.
1 1/2 tbsp Flour: Our secret weapon for achieving that perfect, creamy sauce thickness.
1 tsp Salt: To enhance all those delicious flavors.
1 1/2 tbsp Olive oil: For sautéing our veggies to perfection.
1 tbsp Butter: Adds a touch of richness and that classic stroganoff flavor.
1/2 cup Sour cream: The creamy, dreamy finish that makes it truly stroganoff!

How to Make It

Alright, let’s get cooking! This is where the magic happens, and I promise, it’s a joy to make.

Prep Your Veggies: First things first, let’s get our aromatics ready. Finely chop up your garlic, mushrooms, and onion. Give that fresh parsley a nice chop too – we’ll use it later for a fresh finish.
Sauté the Aromatics: Grab a large skillet or a sturdy pot and place it over medium heat. Drizzle in your olive oil and add the butter. Once it’s melted and shimmering, toss in your chopped onion. Cook them until they’re nice and soft and translucent, which usually takes about 5 minutes.
Brown the Mushrooms: Now, add your chopped mushrooms and garlic to the skillet. Let them cook, stirring occasionally, until the mushrooms have released their liquid and are starting to get a beautiful golden-brown color. This usually takes about 8-10 minutes, and it smells amazing!
Thicken the Sauce Base: Sprinkle the flour over the mushroom and onion mixture. Stir it around constantly for about 1 minute. This helps to cook out that raw flour taste and will be the base for our creamy sauce.
Whisk in the Stock: Slowly, and I mean slowly, start whisking in the vegetable stock and the extra water or stock. Keep whisking as you pour to make sure you don’t get any lumps. Once it’s all in, bring the mixture to a gentle simmer.
Add the Stars: Now, stir in your cooked lentils, the Dijon mustard, salt, and pepper. Give it all a good mix to combine everything beautifully.
Simmer and Thicken: Reduce the heat to low. Let it all simmer gently for about 5-7 minutes. You’ll see the sauce start to thicken up, getting wonderfully rich and coating the lentils and mushrooms.
The Creamy Finish: Remove the skillet from the heat. This is the fun part! Stir in the sour cream and your freshly chopped parsley. Give it a final stir until everything is beautifully creamy and combined.
Serve and Enjoy! Ladle this delightful Lentil Mushroom Stroganoff into bowls and serve it hot. I love serving it over egg noodles, mashed potatoes, or even just with some crusty bread for dipping!

Substitutions & Additions

This recipe is so forgiving, which I love! Here are a few ideas to make it your own:

Mushrooms: Don’t have the exact kind I suggested? No worries! Use whatever mushrooms you have on hand – white button, baby bellas, or even a can of drained mushrooms in a pinch.
Onion: If you’re not a fan of onion, you can leave it out, or try a shallot for a milder flavor.
Lentils: While brown lentils are fantastic here, green lentils would also work. Just make sure they’re cooked until tender.
For a Richer Flavor: A splash of red wine while you’re sautéing the mushrooms adds an amazing depth!
Vegan Option: Swap the butter for more olive oil and use a vegan sour cream or a dollop of plain, unsweetened vegan yogurt.
Add Some Greens: Stir in a handful of fresh spinach or kale in the last few minutes of simmering for an extra boost of nutrients.

Tips for Success

A few little pointers to make your stroganoff absolutely perfect:

Don’t Rush the Mushrooms: Letting the mushrooms brown properly is key to developing their rich, savory flavor.
Whisk for Smoothness: Take your time when adding the stock to avoid lumps. A good whisk is your friend here!
Low and Slow Simmer: Simmering on low heat allows the flavors to meld and the sauce to thicken beautifully without scorching.
Taste and Adjust: Always taste your food before serving! You might need a little more salt or pepper to suit your preference.
Prep Ahead: You can chop all your veggies the day before and store them in an airtight container in the fridge. This makes weeknight cooking even faster!

How to Store It

Leftovers are the best, aren’t they? This Lentil Mushroom Stroganoff stores beautifully.

Let the stroganoff cool completely. Then, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. When you’re ready to reheat, gently warm it on the stovetop over low heat, stirring occasionally, or microwave it until heated through. You might need to add a tiny splash of water or vegetable stock if it seems a bit thick.

FAQs

Can I make this recipe ahead of time?

Yes! You can make the stroganoff completely and then reheat it. The flavors often meld even more beautifully the next day. Just be sure to store it in an airtight container in the fridge.

What can I serve with Lentil Mushroom Stroganoff?

It’s wonderfully versatile! Serve it over egg noodles, rice, quinoa, mashed potatoes, or with a side of crusty bread for dipping. It’s also delicious on its own!

Can I freeze Lentil Mushroom Stroganoff?

While it freezes okay, the sour cream might separate a bit upon thawing. It’s best enjoyed fresh or as leftovers from the fridge. If you do freeze it, thaw it overnight in the refrigerator and then gently reheat on the stovetop.

Lentil Mushroom Stroganoff

A warm, comforting, and utterly delicious Lentil Mushroom Stroganoff that's surprisingly simple and comes together in a flash. Perfect for a busy weeknight or when you just want to treat yourself.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Servings 4 servings

Equipment

Large skillet or pot
Whisk
Airtight container for storage

Ingredients

Main ingredients

1.5 cups Brown lentils, cooked Make sure they're nice and tender.
2 cloves Garlic
1 lb Mushrooms A mix of cremini and shiitake recommended for extra depth of flavor, but any mushroom will be fantastic.
1 medium Onion
1 sprig Fresh parsley For a pop of freshness and a beautiful garnish.
1.5 cups Vegetable stock
2 tbsp Water or stock Just a little extra liquid to help things along.
2 tsp Dijon mustard Gives the stroganoff that signature tangy kick!
0.25 tsp Black pepper Freshly ground is always best for that wonderful aroma.
1.5 tbsp Flour Secret weapon for achieving that perfect, creamy sauce thickness.
1 tsp Salt To enhance all those delicious flavors.
1.5 tbsp Olive oil For sautéing veggies to perfection.
1 tbsp Butter Adds a touch of richness and that classic stroganoff flavor.
0.5 cup Sour cream The creamy, dreamy finish that makes it truly stroganoff!

Instructions

Finely chop up your garlic, mushrooms, and onion. Give that fresh parsley a nice chop too – we'll use it later for a fresh finish.
Grab a large skillet or a sturdy pot and place it over medium heat. Drizzle in your olive oil and add the butter. Once it's melted and shimmering, toss in your chopped onion. Cook them until they're nice and soft and translucent, which usually takes about 5 minutes.
Now, add your chopped mushrooms and garlic to the skillet. Let them cook, stirring occasionally, until the mushrooms have released their liquid and are starting to get a beautiful golden-brown color. This usually takes about 8-10 minutes, and it smells amazing!
Sprinkle the flour over the mushroom and onion mixture. Stir it around constantly for about 1 minute. This helps to cook out that raw flour taste and will be the base for our creamy sauce.
Slowly, and I mean slowly, start whisking in the vegetable stock and the extra water or stock. Keep whisking as you pour to make sure you don't get any lumps. Once it's all in, bring the mixture to a gentle simmer.
Now, stir in your cooked lentils, the Dijon mustard, salt, and pepper. Give it all a good mix to combine everything beautifully.
Reduce the heat to low. Let it all simmer gently for about 5-7 minutes. You'll see the sauce start to thicken up, getting wonderfully rich and coating the lentils and mushrooms.
Remove the skillet from the heat. This is the fun part! Stir in the sour cream and your freshly chopped parsley. Give it a final stir until everything is beautifully creamy and combined.
Ladle this delightful Lentil Mushroom Stroganoff into bowls and serve it hot. I love serving it over egg noodles, mashed potatoes, or even just with some crusty bread for dipping!

Notes

To store, let the stroganoff cool completely, then transfer to an airtight container and refrigerate for up to 3-4 days. Reheat gently on the stovetop or in the microwave. A splash of water or stock might be needed if it's too thick. While it freezes okay, the sour cream may separate upon thawing. For a vegan option, swap butter for more olive oil and use vegan sour cream or unsweetened vegan yogurt. Add spinach or kale in the last few minutes of simmering for extra nutrients.