Description
Mushroom Lentil Stroganoff is a creamy, savory, and protein-packed comfort meal that brings classic stroganoff flavor without the meat. Featuring tender portabellini mushrooms, hearty lentils, and a silky, tangy sauce, this easy one-pan vegetarian dinner is ready in under 30 minutes.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, sliced
- 250g portabellini mushrooms, sliced 1 cm thick
- 1 tsp paprika
- 1 tsp Worcestershire sauce
- 150ml low-salt vegetable stock
- 250g ready-to-eat puy lentils
- 2 tbsp reduced-fat soured cream
- ¼ pack flat-leaf parsley, chopped
- Salt and black pepper, to taste
Instructions
- Sauté Onions: Heat olive oil in a frying pan over medium heat. Add sliced onions and cook 4–5 minutes until soft and translucent.
- Cook Mushrooms: Add mushrooms and cook 6–8 minutes until browned and tender, stirring occasionally.
- Season: Stir in paprika and cook 1 minute to release its flavor.
- Deglaze and Simmer: Add Worcestershire sauce and vegetable stock. Stir well, then add puy lentils. Simmer 4–5 minutes to thicken.
- Finish Creamy Sauce: Remove from heat and stir in soured cream. Mix until smooth and creamy. Season to taste.
- Serve: Top with chopped parsley and serve over rice, pasta, or mashed potatoes.
Notes
- Use ready-to-eat puy lentils for convenience and best texture.
- Take the pan off the heat before adding soured cream to prevent curdling.
- Add Dijon mustard or chili flakes for extra flavor depth.
- Swap sour cream for vegan alternative to make it dairy-free.
- Freeze leftovers for up to 2 months or refrigerate up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 17g
- Cholesterol: 10mg