Oh my goodness, let me tell you about my absolute favorite cozy dish: Lentil Mushroom Stroganoff! This recipe is a game changer for those nights when you want something warm, hearty, and oh-so-satisfying. Trust me, you won’t believe how creamy and delicious this vegan version is! The combination of lentils and mushrooms creates a rich texture that’s so comforting, you’ll want to curl up with a big bowl of it. Plus, it’s packed with nutrients—who knew comfort food could be this healthy? I love serving it over a bed of fluffy rice or pasta, and it’s perfect for meal prep! You’ll definitely want to keep this one in your back pocket for those busy weeknights or whenever you need a little hug in a bowl. Let’s dive into the ingredients and get cooking!
Ingredients List
- 1 cup green lentils, rinsed and drained
- 2 cups mushrooms, sliced (I love using a mix of button and cremini for extra flavor!)
- 1 onion, chopped (yellow or white works great!)
- 2 cloves garlic, minced (because garlic makes everything better, right?)
- 2 cups vegetable broth (homemade or store-bought, just make sure it’s good quality!)
- 1 cup coconut milk (this adds the creamy texture that’s just divine!)
- 2 tablespoons soy sauce (for that umami kick)
- 1 tablespoon olive oil (to sauté everything to perfection)
- 1 teaspoon paprika (smoky or sweet, depending on your preference!)
- Salt and pepper to taste (don’t forget to taste as you go!)
How to Prepare Lentil Mushroom Stroganoff
- First things first—rinse your 1 cup of green lentils under cold water until the water runs clear. This helps remove any dust or impurities and gets them ready for cooking.
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Let it warm up for a minute, then add in the 1 chopped onion and 2 minced garlic cloves. Sauté these until the onion becomes translucent, about 3-4 minutes. The aroma will get you excited!
- Now, it’s time to add the star of the show! Toss in 2 cups of sliced mushrooms and cook them until they’re browned and tender, which should take around 5-6 minutes. Stir occasionally to prevent sticking.
- Next, stir in your rinsed lentils, along with 2 cups of vegetable broth and 2 tablespoons of soy sauce. Bring everything to a boil, then reduce the heat to low and let it simmer for about 20 minutes. This is when the magic happens!
- Once the lentils are tender, stir in 1 cup of coconut milk and 1 teaspoon of paprika. Let it simmer for an additional 10 minutes, allowing those flavors to deepen. Oh, the creaminess!
- Finally, don’t forget to taste it! Season with salt and pepper to your liking. If it needs a little more kick, feel free to add a splash more soy sauce!
And there you have it! Your delicious Lentil Mushroom Stroganoff is ready to be served over rice or pasta. Enjoy every comforting bite!
Why You’ll Love This Recipe
- Hearty and satisfying, perfect for chilly nights.
- Quick prep time—ready in just 40 minutes!
- Nutrient-packed with lentils and mushrooms, keeping it wholesome.
- Deliciously creamy thanks to coconut milk—who doesn’t love that?
- Vegan-friendly, making it suitable for everyone!
- Versatile—serve it over rice, pasta, or even on its own!
Tips for Success
To make the most out of your Lentil Mushroom Stroganoff, here are a few handy tips! First, make sure to choose quality lentils—green or brown work best, but red lentils can give a different texture if you’re feeling adventurous. If you like a thicker sauce, let it simmer a bit longer to reduce. For extra depth of flavor, try adding a splash of balsamic vinegar or a pinch of nutritional yeast. And remember, don’t rush the sautéing process; it really brings out the sweetness in the onions and mushrooms. Lastly, always taste as you go—adjusting the seasoning is key to perfection!
Nutritional Information
Here’s a quick look at the estimated nutritional values for a serving of my Lentil Mushroom Stroganoff (about 1 cup):
- Calories: 350
- Protein: 15g
- Fat: 10g
- Carbohydrates: 50g
- Fiber: 15g
- Sodium: 450mg
- Sugar: 2g
Keep in mind that these values are estimates and can vary based on the specific ingredients you use. But overall, it’s a nourishing dish you can feel good about!
FAQ Section
Can I use other types of lentils for this stroganoff? Absolutely! While I love green lentils for their texture, you can also use brown lentils. Just keep in mind that red lentils cook faster and may yield a different consistency.
Is this Lentil Mushroom Stroganoff gluten-free? Yes! As long as you choose a gluten-free soy sauce or tamari, this recipe is naturally gluten-free. It’s a great option for those with dietary restrictions.
Can I make this stroganoff ahead of time? For sure! You can prepare it in advance and store it in the fridge for up to three days. Just reheat it on the stovetop with a splash of water or broth to loosen it up.
What can I serve with Lentil Mushroom Stroganoff? This dish is fantastic over rice or pasta, but it also pairs beautifully with a side of steamed veggies or a fresh salad for some extra crunch and nutrition.
Can I freeze leftovers? Yes! Just let it cool completely, then transfer it to an airtight container. It’ll keep in the freezer for up to two months. When you’re ready to enjoy it, simply thaw it in the fridge overnight and reheat.
Storage & Reheating Instructions
Storing your leftover Lentil Mushroom Stroganoff is super easy! Just let it cool completely, then transfer it to an airtight container. It’ll stay fresh in the fridge for up to three days. If you want to keep it longer, this dish freezes beautifully! Just scoop it into a freezer-safe container or bag, and it’ll be good for up to two months. When you’re ready to enjoy it again, simply thaw it overnight in the fridge. To reheat, warm it gently on the stovetop over low heat, adding a splash of water or broth if it seems a bit thick. Enjoy that comforting goodness again!
Serving Suggestions
When it comes to serving my Lentil Mushroom Stroganoff, the possibilities are endless! I love to serve it over a fluffy bed of rice—jasmine or basmati work wonderfully. If you’re in the mood for something heartier, try it on top of whole wheat pasta or even egg noodles for that classic stroganoff feel. For a lighter option, a fresh side salad with crunchy veggies and a tangy vinaigrette complements the creamy dish perfectly. And don’t forget some crusty bread for dipping—trust me, you’ll want to soak up every last bit of that delicious sauce!
Print
Lentil Mushroom Stroganoff: 5 Reasons You’ll Relish It
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegan
Description
A hearty and creamy lentil mushroom stroganoff that is both satisfying and nutritious.
Ingredients
- 1 cup lentils
- 2 cups mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Rinse lentils under cold water.
- In a pot, heat olive oil over medium heat.
- Add onion and garlic, sauté until softened.
- Add mushrooms and cook until browned.
- Stir in lentils, vegetable broth, and soy sauce.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in coconut milk and paprika, simmer for an additional 10 minutes.
- Season with salt and pepper to taste.
Notes
- Serve over rice or pasta.
- Can be stored in the fridge for up to 3 days.
- Adjust seasoning as per your preference.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Lentil Mushroom Stroganoff, vegetarian stroganoff, vegan stroganoff