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Lentil Mushroom Stroganoff Recipe

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5 from 109 reviews

A comforting and creamy Lentil Mushroom Stroganoff, featuring tender green lentils and savory cremini mushrooms in a smoky, thyme-infused sauce. This plant-based twist on the classic stroganoff is served over fettuccine pasta, making it a hearty and satisfying meal perfect for vegetarians.

Ingredients

Pasta

  • 8 oz fettuccine pasta

Lentils

  • 1 cup dry green lentils
  • 4 cups vegetable broth (divided)

Vegetables and Aromatics

  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 8 oz cremini mushrooms, sliced

Seasonings and Sauce

  • 2 tbsp soy sauce
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 cup unsweetened plant-based yogurt
  • Salt and pepper to taste

Garnish

  • Fresh parsley, chopped

Instructions

  1. Cook Pasta: Boil a large pot of salted water and cook the fettuccine according to package instructions until al dente. Drain and set aside.
  2. Cook Lentils: Rinse the lentils under cold water. In a separate pot, combine the lentils with 4 cups of vegetable broth and bring to a boil. Reduce heat and simmer until lentils are tender, about 20-25 minutes. Drain any excess liquid if needed.
  3. Sauté Aromatics and Mushrooms: Heat olive oil in a large pan over medium heat. Add the diced onion and sauté for about 5 minutes until softened. Add the minced garlic and sliced mushrooms and cook until the mushrooms are golden brown, stirring occasionally.
  4. Add Lentils and Seasonings: Add the cooked lentils to the pan along with soy sauce, smoked paprika, dried thyme, and the remaining vegetable broth. Stir well and let the mixture simmer for 5 minutes to meld flavors.
  5. Finish with Yogurt: Reduce the heat to low and stir in the unsweetened plant-based yogurt until the sauce becomes creamy and well combined. Season generously with salt and pepper to taste.
  6. Serve: Plate the stroganoff by spooning it over the cooked fettuccine. Garnish with freshly chopped parsley and serve warm.

Notes

  • Use green or brown lentils for best texture—red lentils may become mushy.
  • For a richer flavor, sautĂ© mushrooms until deeply browned.
  • Ensure the plant-based yogurt is unsweetened and plain for best results in the sauce.
  • Adjust seasoning to taste, especially salt because soy sauce adds sodium.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Find it online: https://mealoria.com/lentil-mushroom-stroganoff-recipe/