I first made this Lentil Mushroom Stroganoff on a rainy weeknight when I wanted something cozy, affordable, and ready in under an hour. Earthy mushrooms, tender lentils, and a silky coconut-cream sauce come together so the dish feels indulgent without dairy, and it’s endlessly adaptable for whatever you have in the pantry.
Why you’ll love this dish
This is comfort food that checks a lot of boxes: plant-based, protein-rich, budget-friendly, and forgiving for busy cooks. Lentils replace ground meat for a stroganoff-like texture, mushrooms add umami, and coconut milk provides a luxuriously creamy finish without cream. Make it for a quick weeknight dinner, a meatless Monday, or anytime you want something warming that scales easily for guests.
“A weeknight winner — rich enough to satisfy cravings but light on prep. My kids asked for seconds!”
How this recipe comes together
You’ll start by building flavor: sweat the onion and garlic, brown the mushrooms, then add lentils and simmer them directly in broth. The lentils absorb the savory liquid and paprika, producing a thick, stew-like base. Finish with coconut milk for creaminess and a splash of soy sauce for depth. In short: sauté, simmer, finish — no separate pans or complicated steps, and no draining required.
What you’ll need
- 1 cup lentils (brown or green are best; red lentils will break down more)
- 2 cups vegetable broth (use low-sodium if you want more control over salt)
- 8 oz mushrooms, sliced (cremini, white button, or a mix)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup coconut milk or cream (full-fat for richest texture)
- 2 tbsp soy sauce or tamari (tamari for gluten-free)
- 1 tsp paprika (smoked paprika for extra depth)
- Salt and pepper to taste
- Cooked pasta or rice for serving
Notes/substitutions:
- Lentil choice: brown/green hold shape and give a “meaty” bite; red lentils make a thicker, more porridge-like sauce.
- Coconut milk gives a neutral, creamy finish; for a non-coconut option, use cashew cream or a splash of heavy cream if not vegan.
- For lower sodium, reduce soy sauce and add salt at the end.
Step-by-step instructions
- Heat a tablespoon of oil in a medium pot over medium heat. Add the chopped onion and cook until translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.
- Add the sliced mushrooms. Cook, stirring occasionally, until they release moisture and begin to brown, about 6–8 minutes.
- Stir in the lentils, vegetable broth, soy sauce, and paprika. Give everything a good stir so the lentils are submerged in liquid.
- Bring the mixture to a gentle boil, then reduce the heat to low and simmer, covered or partially covered, until the lentils are tender — about 20–25 minutes for brown/green lentils. Check after 15 minutes and add extra broth if the pot gets too dry.
- Once the lentils are cooked through, stir in the coconut milk and heat until everything is hot and slightly thickened, 2–4 minutes. Taste and adjust seasoning with salt and pepper.
- Serve spooned over cooked pasta, egg noodles, or rice. Garnish with parsley or a squeeze of lemon if desired.
Best ways to enjoy it
- Over wide egg noodles or pappardelle for a classic stroganoff feel. For gluten-free, use brown rice or gluten-free pasta.
- Spoon onto mashed potatoes for a comforting, rustic plate.
- Top with toasted breadcrumbs or chopped toasted walnuts for crunch.
- Serve with a bright side salad (arugula with lemon vinaigrette) to cut through the creaminess.
- Add a spoonful of grainy mustard or a splash of white wine to the sauce while simmering for extra tang.
Storage and reheating tips
- Refrigeration: Cool to room temperature within two hours, transfer to an airtight container, and refrigerate for up to 3–4 days.
- Freezing: This stroganoff freezes well for 2–3 months. Cool completely, pack into freezer-safe containers, and thaw overnight in the fridge before reheating.
- Reheating: Gently warm on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened. Microwave in short bursts, stirring between intervals to heat evenly.
- Food safety note: Reheat leftovers to an internal temperature of 165°F (74°C) before serving.
Pro chef tips
- Don’t skip browning the mushrooms. The caramelization adds crucial roastiness and umami that elevate the whole dish.
- If your lentils aren’t tender after 25 minutes, continue simmering and add small amounts of hot water or broth as needed — different lentil lots cook at slightly different rates.
- Use full-fat coconut milk for a silkier mouthfeel; low-fat versions can separate or feel thin.
- For extra depth, add a teaspoon of tomato paste when you add the lentils and broth, sauté it briefly to cook off the raw edge.
- Finish with acidity — a few drops of lemon juice or a teaspoon of apple cider vinegar brightens the dish and balances the richness.
Creative twists
- Mushroom mix: Use shiitake and oyster mushrooms for a more intense umami profile.
- Smoky version: Swap paprika for smoked paprika and add a dash of liquid smoke or chipotle in adobo.
- Cheesy option: Stir in grated Parmesan or a dollop of cream cheese (for non-vegan) for a richer sauce.
- Protein boost: Stir in cooked chickpeas or crumbled tempeh for extra texture.
- One-pot grain: Start the recipe by toasting 1/2 cup of barley or farro with the onions, then add the lentils and broth — you’ll get a heartier, grain-forward meal.
Common questions
Q: Do I need to soak the lentils first?
A: No. Brown and green lentils do not need soaking; rinsing is enough. Red lentils also don’t require soaking but cook faster and will break down.
Q: Can I make this gluten-free?
A: Yes. Use tamari instead of soy sauce and serve over rice or gluten-free pasta.
Q: Will this work with red lentils?
A: Yes, but red lentils will disintegrate and create a thicker, stew-like sauce rather than distinct lentil pieces. Reduce simmer time to 12–15 minutes.
Q: Can I use dairy instead of coconut milk?
A: Yes. Stir in heavy cream or crème fraîche for a non-vegan version. Add it off the heat to prevent splitting, or warm gently after adding.
Q: How long does it take from start to finish?
A: Active prep is about 10–15 minutes (chopping and slicing). Total cook time is roughly 30–35 minutes, so plan for about 45 minutes total.
Conclusion
If you want a reliable weeknight meal that feels indulgent without meat, this Lentil Mushroom Stroganoff hits the spot — creamy, savory, and simple to make. For another take on lentil-and-mushroom stroganoff, compare techniques in this recipe: Vegetarian Stroganoff (Lentil & Mushroom). If you’re curious about a slightly different flavor profile and extra cheesy options, see this variation: Easy Lentil Stroganoff – Easy Cheesy Vegetarian.
Lentil Mushroom Stroganoff
Ingredients
Main Ingredients
- 1 cup lentils (brown or green) Brown/green lentils hold shape; red lentils will break down.
- 2 cups vegetable broth Use low-sodium for better salt control.
- 8 oz mushrooms, sliced Cremini, white button, or a mix.
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup coconut milk or cream Full-fat for richest texture.
- 2 tbsp soy sauce or tamari Tamari for gluten-free.
- 1 tsp paprika Smoked paprika for extra depth.
- Salt and pepper to taste
- Cooked pasta or rice for serving Recommended serving options.
Instructions
Preparation
- Heat a tablespoon of oil in a medium pot over medium heat.
- Add the chopped onion and cook until translucent, about 4–5 minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add the sliced mushrooms and cook until they release moisture and begin to brown, about 6–8 minutes.
Cooking
- Stir in the lentils, vegetable broth, soy sauce, and paprika. Ensure lentils are submerged in the liquid.
- Bring to a gentle boil, then reduce heat to low and simmer, covered, until lentils are tender, about 20–25 minutes.
- Check after 15 minutes and add extra broth if the pot gets too dry.
- Once lentils are cooked through, stir in the coconut milk and heat until everything is hot and slightly thickened, 2–4 minutes.
- Taste and adjust seasoning with salt and pepper.
Serving
- Serve spooned over cooked pasta, egg noodles, or rice.
- Garnish with parsley or a squeeze of lemon if desired.
