Description
Simple Lentil Mushroom Stroganoff is a hearty, comforting meal that is creamy and savory. It is loaded with protein-packed lentils and umami-rich mushrooms.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 16 ounces cremini mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 2 tablespoons soy sauce or tamari
- 1 teaspoon Dijon mustard
- 2 cups vegetable broth
- 1 1/2 cups cooked brown lentils (or 1 can lentils, rinsed and drained)
- 1/2 cup plant-based milk or cream
- 8 ounces egg noodles or pasta of choice
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for about 5 minutes until translucent.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add sliced mushrooms and cook for 8 to 10 minutes, until they release moisture and begin to brown.
- Sprinkle in the flour and stir to evenly coat. Cook for 1 minute.
- Stir in thyme, soy sauce, and Dijon mustard.
- Pour in vegetable broth and add cooked lentils. Simmer for 10 minutes, stirring occasionally, until the sauce thickens.
- Reduce heat and stir in plant-based milk or cream. Cook for another 2 minutes, adjusting seasoning with salt and pepper.
- Meanwhile, cook egg noodles or pasta as directed. Drain and serve with lentil mushroom stroganoff spooned over the top.
- Garnish with fresh parsley, if desired.
Notes
- This dish is perfect for meal prepping ahead.
- It is great for cozy nights or quick vegetarian dinners.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 3g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 15g
- Protein: 17g
- Cholesterol: 0mg
Keywords: Lentil Mushroom Stroganoff, vegetarian stroganoff, plant-based dinner, easy dinner ideas