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Lentil Mushroom Stroganoff Recipe

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4.9 from 83 reviews

This hearty Lentil Mushroom Stroganoff is a comforting vegan twist on the classic dish, featuring tender green lentils and savory cremini mushrooms in a creamy plant-based yogurt sauce served over fettuccine pasta. Perfect for a nourishing weeknight meal that’s full of flavor and easy to prepare.

Ingredients

Pasta

  • 8 oz fettuccine pasta

Lentils

  • 1 cup dry green lentils
  • 4 cups vegetable broth (divided)

Sauce & Sauté

  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 8 oz cremini mushrooms, sliced
  • 2 tbsp soy sauce
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 cup unsweetened plant-based yogurt
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook the pasta. Prepare fettuccine according to package instructions until al dente, then drain and set aside.
  2. Cook the lentils. Rinse the dry green lentils thoroughly. In a pot, combine lentils with 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until lentils are tender but not mushy.
  3. Sauté the aromatics and mushrooms. Heat olive oil in a pan over medium heat. Add diced onion and sauté for 5 minutes until softened. Add minced garlic and sliced cremini mushrooms, cooking until mushrooms are golden brown and moisture has evaporated.
  4. Combine ingredients and simmer. Stir in the cooked lentils, soy sauce, smoked paprika, dried thyme, and remaining vegetable broth into the sautéed mixture. Let simmer gently for 5 minutes to meld flavors.
  5. Add the creamy yogurt sauce. Remove from heat and stir in unsweetened plant-based yogurt to create a creamy stroganoff sauce. Season with salt and pepper to taste.
  6. Serve. Spoon the lentil mushroom stroganoff sauce over the cooked fettuccine pasta. Garnish with fresh chopped parsley and serve warm.

Notes

  • For a thicker sauce, reduce the broth slightly before adding yogurt.
  • You can substitute fettuccine with any pasta of your choice such as egg noodles or spaghetti.
  • Use unsweetened plant-based yogurt to avoid adding unwanted sweetness.
  • This dish is vegan and gluten-free if you choose gluten-free pasta.
  • Leftovers store well in the fridge for up to 3 days and reheat gently on the stove.

Find it online: https://forkvista.com/lentil-mushroom-stroganoff-recipe/