Lentil Mushroom Stroganoff
A cozy and affordable plant-based stroganoff featuring lentils, mushrooms, and a creamy coconut milk sauce, ready in under an hour.
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.
Notes
Best served over wide egg noodles or pappardelle for a classic stroganoff feel. For gluten-free, use rice or gluten-free pasta. This stroganoff freezes well for 2–3 months.