Lentil Mushroom Stroganoff Recipe

Creamy, cozy, and deeply satisfying, this lentil mushroom stroganoff is comfort food done right. It delivers everything you love about classic stroganoff—rich sauce, savory depth, and hearty texture—without any meat or dairy. Perfect for weeknight dinners, meal prep, or when you’re craving something warm and nourishing, this dish feels indulgent while still being wholesome and plant-based.

With earthy mushrooms, protein-packed lentils, and a silky dairy-free sauce, this easy lentil mushroom stroganoff proves that vegan comfort food can be just as satisfying as the original.

Why You’ll Love This Recipe

• Hearty and filling thanks to protein-rich lentils
• Creamy and comforting without using dairy
• Ready in about 40 minutes from start to finish
• Perfect for meal prep and leftovers

Ingredients

• Fettuccine pasta (8 oz)
  A wide noodle that holds onto the creamy stroganoff sauce beautifully
• Dry green lentils (1 cup)
  Provide a meaty texture and plant-based protein
• Olive oil (1 tablespoon)
  Used for sautéing and building flavor
• Onion (1, diced)
  Adds sweetness and depth to the sauce
• Garlic (3 cloves, minced)
  Brings aromatic, savory flavor
• Cremini mushrooms (8 oz, sliced)
  Earthy and umami-rich, the heart of the dish
• Soy sauce (2 tablespoons)
  Adds saltiness and deep umami flavor
• Smoked paprika (1 teaspoon)
  Gives warmth and subtle smokiness
• Dried thyme (1 teaspoon)
  Adds classic herby stroganoff flavor
• Vegetable broth (1 cup)
  Creates the base of the sauce
• Unsweetened plant-based yogurt (1 cup)
  Adds creaminess and tang without dairy
• Salt and pepper (to taste)
  Balances and enhances all flavors
• Fresh parsley (chopped, for garnish)
  Adds freshness and color at the end

How to Make Lentil Mushroom Stroganoff

Cook the Pasta

Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions. Drain and set aside. Toss lightly with oil if needed to prevent sticking.

Prepare the Lentils

In a separate pot, cook the green lentils according to package instructions until tender but not mushy. Drain well and set aside.

Sauté the Aromatics

Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for a few minutes until soft and translucent.

Cook the Mushrooms

Add the minced garlic and sliced mushrooms to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden brown. This step builds a lot of flavor, so don’t rush it.

Season the Base

Stir in the soy sauce, smoked paprika, and dried thyme. Mix well so the mushrooms are evenly coated and fragrant.

Simmer the Sauce

Pour in the vegetable broth and let the mixture simmer for about 5 minutes, allowing the flavors to meld and the sauce to slightly reduce.

Make It Creamy

Lower the heat and stir in the cooked lentils and plant-based yogurt. Simmer gently until everything is warmed through. Avoid boiling to keep the sauce smooth and creamy.

Season and Serve

Taste and adjust seasoning with salt and pepper. Serve the lentil mushroom stroganoff over the cooked fettuccine and garnish with fresh parsley.

Tips for Success

Brown the mushrooms well for maximum flavor
Use unsweetened plant-based yogurt to avoid unwanted sweetness
Simmer gently after adding yogurt to prevent curdling
Add a splash of pasta water if the sauce gets too thick

Equipment Needed

• Large pot for pasta
• Medium pot for lentils
• Large skillet or sauté pan
• Wooden spoon or spatula

Recipe Variations

• Gluten-free option: Use gluten-free pasta or serve over rice
• Extra creamy version: Add a splash of plant-based cream or cashew cream
• Spicy twist: Add a pinch of chili flakes or cayenne
• Low-carb alternative: Serve over zucchini noodles or mashed cauliflower

Serving Suggestions

Pair with a crisp green salad or roasted vegetables
Serve with crusty bread to soak up the sauce
Finish with extra parsley or cracked black pepper for presentation

FAQs

Can I make this ahead of time?
Yes, it’s great for meal prep and reheats well.

How long do leftovers last?
Store in an airtight container in the refrigerator for up to 3 days.

Can I freeze lentil mushroom stroganoff?
Yes, but the sauce may slightly change texture. Stir well when reheating.

What’s the best plant-based yogurt to use?
Unsweetened soy or cashew yogurt works best for a neutral, creamy flavor.

Can I use canned lentils?
Absolutely. Rinse and drain them well before adding.

Final Thoughts

This lentil mushroom stroganoff is the kind of recipe that proves comfort food doesn’t need meat or dairy to be deeply satisfying. Creamy, hearty, and full of rich, savory flavor, it’s perfect for cozy dinners and easy leftovers. Give it a try, make it your own, and don’t forget to share how it turned out. This one’s a keeper.

Print