Name: Lentil Mushroom Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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; ¼ tsp black pepper; 1.5 cups vegetable stock; 1.5 tbsp flour (use gluten-free flour if needed); 2-3 tablespoon 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)

Looking for a hearty and flavorful meal that’s both delicious and easy to make? Look no further than this Lentil Mushroom Stroganoff recipe! This dish has become a staple in my kitchen for its rich and creamy texture, and it never fails to impress guests at gatherings.

Why You’ll Love This Recipe?

Great flavors: The combination of earthy mushrooms, savory lentils, and tangy Dijon mustard creates a deliciously satisfying dish.
Quick prep time: With simple ingredients and straightforward instructions, you can have this stroganoff on the table in no time.
Perfect for meal prep: This recipe is perfect for making ahead of time and enjoying throughout the week.

Ingredient Notes:

Olive oil: Adds a rich flavor to the dish.
Medium onion: Adds sweetness and depth of flavor.
Mushrooms: Provide a meaty texture and umami taste.
Butter: Adds richness to the sauce.
Garlic: Enhances the overall flavor.
Dijon mustard: Adds a tangy kick.
Vegetable stock: Adds depth to the sauce.
Flour: Thickens the sauce.
Brown lentils: A great source of protein and fiber.
Sour cream: Adds creaminess to the dish.
Fresh parsley: Adds a pop of freshness to garnish.

Step-by-Step Instructions:

Heat olive oil in a pan and sauté onions until translucent. Add mushrooms and cook until browned.
Stir in butter, garlic, Dijon mustard, black pepper, and vegetable stock. Simmer for a few minutes.
In a small bowl, mix flour and water to create a slurry. Stir into the mushroom mixture.
Add cooked lentils and simmer until the sauce thickens.
Stir in sour cream and garnish with fresh parsley before serving.

Helpful Tips:

For a vegan version, use vegan butter and sour cream.
Serve over cooked pasta or rice for a complete meal.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Expert Tips for the Best Results:

Use a mix of different mushroom varieties for added depth of flavor.
For a richer sauce, add a splash of white wine before adding the vegetable stock.

Serving Suggestions:

Serve this Lentil Mushroom Stroganoff with a side of steamed broccoli and a crisp green salad. Pair it with a glass of red wine for a perfect meal.

Storage and Reheating Tips:

To store, let the stroganoff cool completely before transferring it to an airtight container. Reheat gently on the stovetop, adding a splash of water to thin out the sauce if needed.

Frequently Asked Questions:

Can I use canned lentils instead of cooked lentils? Yes, canned lentils can be used as a quick alternative.
Can I freeze this dish? While it can be frozen, the texture of the sour cream may change upon thawing.
Can I use Greek yogurt instead of sour cream? Yes, Greek yogurt can be used as a substitute for sour cream.
Can I omit the mushrooms? While mushrooms add a lot of flavor, you can omit them if you’re not a fan.

Conclusion:

This Lentil Mushroom Stroganoff is a comforting and satisfying dish that’s sure to become a favorite in your kitchen. Give it a try and let us know how it turns out! Enjoy!