Looking for a hearty and flavorful dish that’s perfect for any occasion? Look no further than this Lentil Mushroom Stroganoff recipe! This dish is not only delicious but also easy to make, making it a great option for a quick weeknight meal or a cozy weekend dinner.
Why You’ll Love This Recipe?
- The combination of earthy mushrooms and hearty lentils creates a rich and satisfying flavor profile.
- With simple ingredients and quick prep time, this recipe is perfect for busy days or meal prep sessions.
- The creamy sauce with a hint of Dijon mustard adds an extra depth of flavor that will have you coming back for seconds.
Ingredient Notes:
- Olive oil: Adds a healthy fat base for sautéing the onions and mushrooms.
- Medium onion: Provides a sweet and savory base for the dish.
- Mushrooms: Add a meaty texture and umami flavor.
- Butter: Enhances the richness of the sauce.
- Garlic: Adds a punch of flavor.
- Dijon mustard: Gives a tangy kick to the creamy sauce.
- Vegetable stock: Provides a flavorful liquid base.
- Flour: Helps thicken the sauce.
- Cooked brown lentils: Adds protein and heartiness to the dish.
- Sour cream: Adds creaminess to the sauce.
- Fresh parsley: Adds a fresh and herbaceous garnish.
Step-by-Step Instructions:
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and a pinch of salt, sauté until translucent.
- Add the sliced mushrooms and butter to the skillet, cooking until the mushrooms are golden brown.
- Stir in the garlic, Dijon mustard, black pepper, vegetable stock, and flour, creating a thick sauce.
- Add the cooked lentils and sour cream, stirring until heated through.
- Serve the stroganoff over cooked noodles or rice, garnished with fresh parsley.
Helpful Tips:
- For a gluten-free option, use gluten-free flour in the sauce.
- Feel free to customize the dish with your favorite herbs or spices.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Expert Tips for the Best Results:
- Use a mix of different mushroom varieties for a more complex flavor profile.
- To make the dish vegan, substitute vegan sour cream for the traditional version.
- For added creaminess, stir in a tablespoon of cream cheese or Greek yogurt at the end of cooking.
Serving Suggestions:
Pair this Lentil Mushroom Stroganoff with a side of steamed broccoli or a fresh green salad. For a complete meal, serve with a glass of red wine or a refreshing cucumber mint cooler.
Storage and Reheating Tips:
To store leftovers, transfer the stroganoff to an airtight container and refrigerate. Reheat in the microwave or on the stovetop, adding a splash of water or stock to loosen the sauce if needed.
Frequently Asked Questions:
- Can I use canned lentils instead of cooked lentils? Yes, canned lentils are a convenient option for this recipe.
- Is it possible to make this dish ahead of time? Yes, you can prepare the stroganoff ahead of time and reheat it when ready to serve.
- Can I freeze this dish? While the texture may change slightly, you can freeze this stroganoff for up to 3 months.
Conclusion:
Now that you have all the tips and tricks for making this delicious Lentil Mushroom Stroganoff, it’s time to get cooking! Whether you’re looking for a quick weeknight meal or a comforting dinner option, this recipe is sure to please. Give it a try and let us know how it turns out!
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Lentil Mushroom Stroganoff
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Global
- Diet: Vegetarian
Description
This Lentil Mushroom Stroganoff is a hearty and flavorful vegetarian dish that is perfect for a cozy dinner. The earthy lentils and mushrooms are simmered in a creamy sauce with a hint of tangy Dijon mustard, making it a comforting and satisfying meal.
Ingredients
Main 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)
Instructions
- Sauté Onion and Mushrooms: Heat olive oil in a large skillet, sauté onions until translucent, then add mushrooms and cook until they release their juices.
- Add Flavors: Stir in butter, garlic, Dijon mustard, salt, and pepper. Cook until fragrant.
- Make Sauce: Sprinkle flour over the mushroom mixture, stir to combine, then slowly pour in vegetable stock. Cook until thickened.
- Finish the Dish: Add cooked lentils, mix well. Stir in sour cream for creaminess. Adjust seasoning if needed.
- Serve: Garnish with chopped parsley before serving.
Notes
- You can use any type of mushrooms for this recipe, such as button mushrooms, cremini, or shiitake.
- For a vegan version, use plant-based butter and sour cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 20 mg