Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and start to brown, about 8-10 minutes.1 tablespoon olive oil, 1 large onion, finely chopped, 2 cloves garlic, minced, 1 pound (450g) cremini mushrooms, sliced
- Stir in the rinsed lentils, vegetable broth, dried thyme, and smoked paprika. Season with salt and freshly ground black pepper to your taste. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.1/2 cup (100g) brown or green lentils, rinsed, 4 cups (960ml) vegetable broth, 1 teaspoon dried thyme, 1/2 teaspoon smoked paprika, Salt and freshly ground black pepper to taste
- In a small bowl, whisk together the plant-based milk and flour until smooth. This will form your thickening agent. Once the lentils are tender, stir this milk and flour mixture into the pot.1/2 cup (120ml) unsweetened plant-based milk (such as soy, oat, or cashew), 2 tablespoons all-purpose flour (or gluten-free flour blend)
- Continue to cook, stirring constantly, until the stroganoff thickens to your desired consistency, about 3-5 minutes. Stir in the Dijon mustard. If you’re using vegan sour cream or cashew cream for extra richness, stir it in now until well combined.1 tablespoon Dijon mustard, 1/4 cup (60ml) vegan sour cream or cashew cream (for extra richness)
- Taste the stroganoff and adjust salt and pepper as needed. Serve hot, garnished with fresh chopped parsley. This Delicious Lentil Mushroom Stroganoff Recipe is wonderful served over egg noodles, rice, or even mashed potatoes for a complete and comforting meal.Salt and freshly ground black pepper to taste, 1 tablespoon fresh parsley, chopped (for garnish)
Notes
Properly storing your delicious Delicious Lentil Mushroom Stroganoff Recipe allows you to enjoy its comforting flavors for days to come. Refrigeration: Allow stroganoff to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3-4 days. Freezing: Let cooled stroganoff cool completely and then transfer to freezer-safe containers or bags. Freeze for up to 2-3 months. To reheat: Stovetop: Gently reheat in a saucepan over medium-low heat, stirring occasionally, until heated through. Add a splash of broth or milk if the sauce has thickened too much. Microwave: Reheat individual portions in a microwave-safe dish on 50% power, stirring every minute, until hot. When reheating frozen stroganoff, thaw in the refrigerator overnight before reheating.