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
Scale
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