Description
This Lentil Mushroom Stroganoff is a hearty and flavorful dish that combines earthy mushrooms and protein-packed lentils in a creamy sauce. It’s a satisfying vegetarian meal that’s perfect for a cozy night in.
Ingredients
Scale
Main 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 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)
Instructions
- Sauté onions and mushrooms: Heat olive oil in a large skillet, add onions and a pinch of salt, cook until translucent. Add mushrooms, cook until browned.
- Make the sauce: Add butter, garlic, mustard, black pepper, and remaining salt. Stir in flour, then gradually add vegetable stock. Add slurry if needed.
- Finish and serve: Stir in lentils, simmer until heated through. Remove from heat, stir in sour cream. Serve garnished with parsley.
Notes
- You can use white mushrooms or a mix of different varieties for added flavor.
- For a vegan version, use plant-based butter and sour cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 300 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 20 mg
Keywords: Vegetarian recipe, Lentil stroganoff, Mushroom dish, Comfort food