This Mushroom Lentil Stroganoff has tender mushrooms, hearty lentils, and noodles in a creamy, garlicky sauce. It’s hearty comfort food, very similar to the traditional dish, but this is a fully vegetarian stroganoff. We love it!
Table of Contents
The Story Behind the Recipe
Stroganoff was one of my favorite dishes growing up. My mom would make it with ground beef and while the mushrooms were there, they were pretty much invisible, which is just how I liked my mushrooms as a kid.
I’ve since learned to love mushrooms (as evidenced by my mushroom gravy and mushroom pizza!) – and now think that mushrooms are the best thing about stroganoff. But as a vegetarian, the beef had to go, so I set out to create a mushroom stroganoff recipe that reminded me of the dish growing up, but was meatless yet just as hearty.
Lentils came to mind first and foremost – they’re a great substitute for beef in a recipe. You get that hearty touch with protein and fiber, plus the nice texture that whole lentils contribute. (My lentil walnut taco meat proves the point, in my opinion!)
Next, I wanted traditional flavors in the sauce, so I made it nice and creamy with sour cream and a touch of tang from whole-grain mustard.
I really wanted this one to be a one-pot prep situation, but just couldn’t swing it. The lentils take a really long time to cook, and I didn’t want the mushrooms to get overcooked. Meanwhile, one-pot pasta is amazing and convenient, but I didn’t want to risk the noodles getting mushy, so I decided to cook them separately. So it’s not one pot, but this Mushroom Lentil Stroganoff is still fairly easy to make, overall. And so worth it!
Why You’ll Love Mushroom Lentil Stroganoff
- It’s hearty vegetarian comfort food. What more is there to say?!!
Ingredients
- Brown lentils – You’ll want cooked brown lentils for this vegetarian stroganoff. You can use another whole lentil like green or even black would be delicious, however, I don’t recommend split red lentils, because they dissolve and you’ll miss out on the texture that whole lentils bring.
- Egg noodles – The traditional stroganoff noodle!
- Butter – For sautéing your onion, garlic, and mushrooms. If you prefer olive oil, that will work too.
- Onion – I use a standard yellow onion.
- Garlic
- Mushrooms – Simple white button mushrooms are fine here, but you can use cremini mushrooms if you like. To wash them, swish them in a bowl of water then use a damp paper towel to wipe off any remaining residue.
- Flour – This helps to thicken the stroganoff sauce.
- Paprika – A traditional ingredient in stroganoff, lending its classic sweet and smoky flavor.
- Salt & pepper
- Vegetable broth – Just a cup. I like to use a teaspoon of vegetarian Better-than-Bouillon mixed with a cop of warm water.
- Whole grain mustard – A must; don’t leave it out!
- Worcestershire sauce – Traditional Worcestershire sauce is NOT vegetarian (it has anchovies!), but there are a couple of types of vegetarian Worcestershire sauce that are available at most well-stocked grocery stores.
- Sour cream – For that tangy, creamy stroganoff sauce you know and love.
- Parsley – For added flavor and a pop of color.
Adaptations/Variations
How to Make Mushroom Lentil Stroganoff
- First, cook your lentils until perfectly tender.
- Then cook your egg noodles in salted water and set aside.
- To make the stroganoff, melt the butter in a pan and add the onions. Saute for a bit, just until aromatic, then add the garlic. Give the garlic a quick sauté to release the flavors, then add the mushrooms. Cook the mushrooms until they’ve released their moisture and are tender, lightly browned, and caramelized.
- Add the flour, paprika, salt, and pepper. Cook, stirring, for about 3 minutes. This helps to pick up all of the veggie flavors while also cooking off the raw flavor of the flour.
- Drizzle in the vegetable broth, stirring to pick up all of the bits of veggies, flour, and seasonings for maximum flavor. Add the Lentils, mustard, and Worcestershire sauce, and let the mix bubble until thickened.
- Next, stir in the sour cream and admire the creamy, velvety sauce.
- Remove the sauce from the heat and gently fold in the pasta until each noodle is coated in creamy stroganoff sauce.
- Stir in the parsley, taste, and add more salt and pepper if you wish.
Tips for Success
- Cook your lentils and egg noodles while chopping your veggies and getting everything else ready. Mise en place is such a sanity saver!
- If you’re meal-prepping this vegetarian stroganoff, I recommend storing the noodles and sauce separately. It’s not bad mixed and warmed together, but the noodles do get a little mushy, so overall it’s better separate.
I hope this mushroom lentil stroganoff recipe brings back cozy comfort food memories for you like it does for me! I love having an option for vegetarian stroganoff that doesn’t need meat but that’s still hearty and absolutely delicious.
Mushroom Lentil Stroganoff
Creamy, hearty stroganoff, just like what Mom used to make – but this time, it’s vegetarian!
- 1 cup cooked brown lentils (see notes for cooking instructions)
- 8 ounces egg noodles (1/2 pound)
- 2 tablespoons unsalted butter
- 1/2 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 1 pound white button mushrooms (sliced, about 6 cups whole mushrooms, 430g, 16 ounces)
- 2 tablespoons all-purpose flour
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup low-sodium vegetable broth
- 2 teaspoons whole grain mustard
- 1 teaspoon Worcestershire sauce
- 3/4 cup sour cream
- 2 tablespoons minced fresh parsley (plus more for garnish)
Make the stroganoff
Place a large pot or saute pan over medium-low heat. Melt the butter in the pan, then add the onions along with a pinch of salt. Sweat the onions until translucent and tender, 5-6 minutes (if they start to brown, lower the heat).
Add the garlic and cook, stirring frequently, for one more minute.
Add the mushrooms. Increase the heat to medium-high. Let the mushrooms cook without stirring for 3-4 minutes, then stir occasionally until tender, about 8 more minutes.
Sprinkle the flour, paprika, salt, and pepper over the mushrooms. Cook, stirring frequently, for 3 minutes.
Stream in the vegetable broth. Add the mustard and Worcestershire sauce. Simmer until the sauce has thickened. Stir in the sour cream and the lentils.
Remove from heat and fold in the pasta, gently stirring and breaking up the noodles until coated. Stir in the parsley. Taste and add more salt and pepper if desired.
Garnish with more chopped parsley and serve.
For 1 cup of cooked brown lentils, rinse then simmer 1/3 cup dried brown lentils with 1 cup water for around 25 minutes until tender. I’ll often cook a larger batch of lentils then use the rest of the lentils for another purpose.
Serving: 1cup, Calories: 466kcal, Carbohydrates: 62g, Protein: 18g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 88mg, Sodium: 663mg, Potassium: 805mg, Fiber: 8g, Sugar: 7g, Vitamin A: 778IU, Vitamin C: 8mg, Calcium: 93mg, Iron: 4mg
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