Cozy lentil mushroom stroganoff is one of my favorite comfort meals—hearty, creamy, and full of rich umami flavor without any meat. The tender mushrooms and protein-packed lentils come together in a luscious sauce that’s perfect over noodles, rice, or mashed potatoes. It’s a plant-based twist on a classic dish that feels like a warm hug in a bowl.
Why You’ll Love This Recipe
I love this stroganoff because it’s satisfying, filling, and made with simple pantry ingredients. The mushrooms give it a meaty texture, the lentils add heartiness and nutrition, and the creamy sauce ties it all together. It’s completely vegetarian (and easy to make vegan), and it tastes like it’s been simmering for hours—even though it comes together fast. It’s the kind of cozy meal I make again and again when I want something comforting and nourishing.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
olive oil or butter
onion (chopped)
garlic (minced)
mushrooms (sliced, any variety or a mix)
cooked green or brown lentils
vegetable broth
soy sauce or tamari
Dijon mustard
paprika or smoked paprika
dried thyme
flour (or cornstarch, for thickening)
plain Greek yogurt, sour cream, or plant-based alternative
salt and black pepper
optional: fresh parsley for garnish
cooked egg noodles, pasta, rice, or mashed potatoes (for serving)
Directions
I heat oil in a large skillet over medium heat, then sauté the onions until soft and golden.
I add the garlic and mushrooms, cooking until the mushrooms release their moisture and begin to brown.
Next, I stir in the cooked lentils and sprinkle the mixture with flour (or stir in a slurry if using cornstarch).
I add the vegetable broth, soy sauce, mustard, paprika, and thyme, stirring to combine.
I let the mixture simmer for 5–10 minutes until it thickens and everything is heated through.
Off the heat, I stir in the yogurt or sour cream to make it creamy, and season with salt and pepper to taste.
I serve it hot over noodles, rice, or mashed potatoes, and sprinkle with fresh parsley if I have it.
Servings and timing
This recipe makes about 4 generous servings and takes around 35–40 minutes from start to finish, including prep and cooking time.
Variations
Sometimes I use red lentils if I want a softer texture, or canned lentils to save time. I’ve also added spinach or kale at the end for a boost of greens. For a vegan version, I use coconut cream or a plant-based yogurt, and tamari instead of soy sauce for a gluten-free option. It also works great with chickpeas or white beans in place of lentils.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well on the stovetop or in the microwave. I add a splash of broth or plant milk if the sauce thickens too much. This dish also freezes well—I freeze it without the noodles and reheat when ready to serve.
FAQs
Can I use canned lentils?
Yes, I often use canned lentils when I’m in a hurry. I just drain and rinse them before adding to the pan.
What mushrooms work best?
I usually use cremini or white button mushrooms, but a mix of shiitake, portobello, or oyster mushrooms adds even more flavor.
How do I make this vegan?
I use a dairy-free yogurt or sour cream and make sure my broth and butter substitutes are vegan-friendly.
What’s the best base to serve it on?
I love it over egg noodles for a classic stroganoff feel, but mashed potatoes, rice, or even cauliflower mash work just as well.
Can I make it in advance?
Yes! The flavors deepen as it sits, so it’s great for meal prep. I just reheat it gently and stir in a little extra liquid if needed.
Conclusion
Cozy lentil mushroom stroganoff is the kind of meal that’s comforting, filling, and completely satisfying. It’s full of earthy flavors, creamy texture, and hearty ingredients—all without needing meat. Whether I’m making it for a weeknight dinner or curling up with a bowl on a chilly evening, it’s a recipe that always hits the mark.
