Lentil Mushroom Stroganoff (Vegetarian & Gluten-Free)

Packed with wholesome ingredients, my Lentil Mushroom Stroganoff recipe is this vegetarian and gluten-free version of the classic Stroganoff. Creamy and savoury, this vegetarian stroganoff is sure to satisfy your taste buds while providing a boost of plant-based protein and essential nutrients.


Lentil Mushroom Stroganoff Recipe (Vegetarian & Gluten-Free)

My Lentil Mushroom Stroganoff 

What I love about this dish is that it tastes so similar to Beef Stroganoff and is equally satiating, yet it’s meat-free and more budget-friendly. As well as being flavourful and creamy, it comes with a few benefits: 

  • High in plant-based protein: Lentils are an excellent source of protein, making this dish a great option for vegetarians or those looking to reduce their meat consumption.
  • Rich in fibre: Lentils and mushrooms both contain a good amount of fibre, which aids digestion and helps maintain a healthy gut.
  • Nutrient-dense: Lentils are a nutritious food packed with essential vitamins and minerals, including iron, folate, and magnesium. Plus, you’re getting healthy fats from the dairy, those gut-loving onions and mushrooms.

I think that even meat lovers will enjoy this incredible vegetarian lentil mushroom Stroganoff recipe. 

Mushroom Stroganoff  Recipe with lentils

How To Make Lentil Mushroom Stroganoff

Find the full recipe card with ingredient amounts, instructions, and nutritional info below these step-by-step photos.

Ingredients

  • Onions – good old white/yellow onion or shallots can be used.
  • Mushrooms – You can use basic white button or cremini mushrooms but you will get a little more flavour from Swiss Brown.
  • Lentils – You will need pre-cooked brown lentils, from a can or a jar, rinsed and strained. Feel free to cook your own lentils ahead of time.
  • Fats – olive oil and butter to cook off the mushrooms and onions and provide richness
  • Flavours – salt, pepper, Dijon mustard (a must in a Stroganoff in my opinion, you can replace it with yellow mustard if needed), and garlic. You will also be using vegetable stock, which adds a base flavour to the dish.
  • Sour cream – this is the classic ingredient in this dish and gives the sauce creaminess and a little tang.

Cooking Stroganoff

I recommend cooking the onions and mushrooms separately to give them a chance to brown properly. This will give you maximum flavour! The speediest way is to do this at the same time, hence you will need two frying pans or shallow pots for this dish.

Step 1. Heat a tablespoon and a half of olive oil in a deep frying pan. Add the onions and a teaspoon of salt and cook for 5-6 minutes over medium, stirring a few times, until golden brown.

Step 2. In a separate pan, heat another tablespoon of oil over high heat and add the sliced mushrooms and sprinkle with half a teaspoon of salt. Add a tablespoon of butter and, keeping the heat high or medium-high, cook the mushrooms for 5-6 minutes, stirring a few times, until they brown slightly, allowing some of the juices to evaporate from the pan.

Step 3. Then add the mushrooms to the onions, or the other way around, including all the cooking juices from the pan. Add another tablespoon of butter, 2 teaspoons of Dijon mustard, 2 cloves of chopped garlic, a good pinch of black pepper and 1.5 cups of vegetable stock. Stir everything together and cook for about 5 minutes over medium heat.

Step 4. In the meantime, strain and rinse the lentils and set aside. Prepare the flour slurry by combining 2-3 tablespoons of water or stock with 1.5 tablespoons of flour of choice (I used gluten-free flour). Whisk into a smoother mixture.

Step 5. Now, add the lentils to the pan and stir through. Stir in the flour slurry and watch the liquid thicken instantly. Finish the Stroganoff by stirring in the sour cream. Taste for seasoning and add more salt if desired ( I like salt, so I added another 1/2 teaspoon but it might be seasoned enough for you).

Garnish with a little parsley and serve with mashed potatoes, pasta noodles, cauliflower rice or zucchini noodles for a lower-carb dish and some favourite greens on the side. I did simple steamed green beans.


You Ask: How To Thicken Stroganoff?

Whether you’re making beef Stroganoff or this lentil mushroom version, the easiest way to thicken the sauce is by adding flour slurry. Combine 1-2 tablespoons of flour with 3-4 tablespoons of stock or water and whisk in a bowl. Stir that liquid into the hot Stroganoff sauce and see it thicken over the next minute or so. If your liquid is still too thin, cook it on high for a few minutes to let it evaporate. Finally, the sour cream will further thicken the sauce.


What To Serve With Stroganoff

When it comes to serving Stroganoff (beef or vegetarian), several delicious options can complement the flavours and create a well-rounded meal. 

Vegetarian stroganoff with mushrooms and lentils

Pasta or Noodles: For the most classic pairing, serve your stroganoff over a bed of cooked egg noodles, fettuccine, or any pasta of your choice. The noodles will soak up the savoury sauce and provide a satisfying texture. You can use gluten-free pasta or noodles. 

Rice or Quinoa:  Pairing stroganoff with fluffy cooked rice, such as basmati or jasmine rice, is a classic choice. The rice adds a nice texture contrast to the creamy stroganoff and helps balance the flavours. Quinoa is another great choice and will add extra plant-based protein to the dish. 

Mashed Potatoes: Creamy mashed potatoes make a comforting and hearty side dish for stroganoff. They provide a smooth and rich element and will soak up that delicious sauce. And, because the Stroganoff is so creamy, you can even just do simple smashed boiled potatoes, without adding anything to them. 

Cauliflower Rice: For a lighter and low-carb alternative, cauliflower rice is an excellent choice. It adds a nutritious twist to the meal and works well with the stroganoff sauce.

Roasted veggies: Serve roasted vegetables, such as sweet potatoes, carrots, broccoli, or Brussels sprouts, alongside your Stroganoff for added colour, flavour, and nutrition. The roasted veggies offer a nice textural contrast and bring freshness to the plate.

Green veggies: Steamed or boiled green beans, broccoli, or asparagus make a simple yet vibrant side dish. They provide a burst of freshness and complement the creamy stroganoff sauce.

Side Salad: A crisp side salad with fresh greens, cherry tomatoes, cucumber slices, and a tangy vinaigrette can balance the richness of the stroganoff. It adds a refreshing element and contributes to a well-rounded meal. 


Storage Tips

If you have leftovers or want to meal prep this dish, here are some tips for storing this lentil stroganoff:

  • Store the cooled stroganoff in an airtight container in the refrigerator for up to 3-4 days. 
  • Reheat individual servings in a pan on the stovetop, adding a splash of water or vegetable broth to prevent sticking. Taste for seasoning as chilled foods loose some of that lovely saltiness.
  • If you want to freeze this dish, do not add the sour cream. Dairy, especially cream, doesn’t freeze well and can curdle. Once you have done all other steps, cool down the dish and divide it between freezer-safe containers. Freeze for up to 3-5 months. Thaw overnight in the refrigerator before reheating or in a microwave. Then once reheated, add the sour cream. 

Using Up Leftover Ingredients


Full Recipe 

Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.

Lentil Mushroom Stroganoff Recipe Vegetarian Gluten-Free

Lentil Mushroom Stroganoff Recipe

Prep Time: 15 minutes
Cook Time: 20 minutes
Author: Irena Macri
Servings: 5
Course: Main
Cuisine: European
Print Pin Save
5 from 7 votes
Calories: 619kcal
Lentil Mushroom Stroganoff is a delightful, healthy take on the classic that the whole family can enjoy. You can pair it with mashed potatoes, pasta noodles, quinoa or rice and serve it with a side of greens or a crispy salad. Give this gluten-free and vegetarian stroganoff a try, and let me know how it turns out for you. Bon appétit!

Ingredients 

  • 1.5-2 tablespoons olive oil
  • 1 large onion halved and sliced into half moons
  • 1 teaspoon salt
  • 500 g cremini button mushrooms sliced (1 lb.)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 2 teaspoon Dijon mustard
  • 2 cloves garlic
  • 1/2 teaspoon ground black pepper
  • 1.5 cups vegetable stock
  • 1.5 tablespoons flour gluten-free or regular
  • 2 tablespoons water or stock for slurry
  • 3 cups brown lentils strained
  • 2/3 cup sour cream
  • Parsley for garnish
  • Extra salt to taste

Instructions

  • I recommend cooking the onions and mushrooms separately to give them a chance to brown properly. This will give you maximum flavour! The speediest way is to do this at the same time, hence you will need two frying pans or shallow pots for this dish.
  • Heat a tablespoon and a half of olive oil in a deep frying pan. Add the onions and a teaspoon of salt and cook for 6-7 minutes over medium, stirring a few times, until golden brown.
  • In a separate pan, heat another tablespoon of oil over high heat and add the sliced mushrooms and sprinkle with half a teaspoon of salt. Add a tablespoon of butter and, keeping the heat high or medium-high, cook the mushrooms for 6-7 minutes, stirring a few times, until they brown slightly, allowing some of the juices to evaporate from the pan.
  • Then add the mushrooms to the onions, or the other way around, including all the cooking juices from the pan. Add another tablespoon of butter, 2 teaspoons of Dijon mustard, 2 cloves of chopped garlic, a good pinch of black pepper and 1.5 cups of vegetable stock. Stir everything together and cook for about 5 minutes over medium heat.
  • In the meantime, strain and rinse the lentils and set aside. Prepare the flour slurry by combining 2-3 tablespoons of water or stock with 1.5 tablespoons of flour of choice (I used gluten-free flour). Whisk into a smoother mixture.
  • Now, add the lentils to the pan and stir through. Stir in the flour slurry and watch the liquid thicken instantly. Finish the Stroganoff by stirring in the sour cream. Taste for seasoning and add more salt if desired ( I like salt, so I added another 1/2 teaspoon but it might be seasoned enough for you).
  • Garnish with a little parsley and serve with mashed potatoes, pasta noodles, cauliflower rice or zucchini noodles for a lower-carb dish and some favourite greens on the side. I did simple steamed green beans.

Nutrition

Calories: 619kcal | Carbohydrates: 80g | Protein: 34g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 1061mg | Potassium: 1515mg | Fiber: 37g | Sugar: 7g | Vitamin A: 529IU | Vitamin C: 10mg | Calcium: 112mg | Iron: 9mg
Keywords: Lentils, Murhsooms, Stroganoff Recipe, Vegetarian Stroganoff, Meat Free Stroganoff, Lentil Stroganoff, Dinner Recipes, Vegetarian Dinner
Tried this recipe?Mention @cookedandloved or tag #cookedandloved

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Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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Comments

9 Comments
  1. 5 stars
    I love that this creamy, healthy dish is ready in around a half hour! Perfect for my busy summer nights!

  2. 5 stars
    This was such a delicious and hearty meatless meal! I served it to vegetarians and meat eaters and everyone really enjoyed it!

  3. 5 stars
    Enjoyed this for dinner tonight and it was a savory success! Such a tasty and hearty twist to a classic recipe; my whole family loved it!

  4. 5 stars
    What a hearty lentil recipe, this was a hit and my entire family liked it! I served it with cilantro rice. Thanks so much for sharing.

  5. 5 stars
    I made this tonight for a quick dinner and a batch to have for lunches this week. I wasn’t sure how long to let everything cook after adding the lentils. I did 10 minutes. I didn’t add parsley I did add shredded Parm. It was super yumm! I may cook a sirloin tomorrow to pair with it. I love recipes like this :)! Lentils are still new to me so this was a fun switch up.

    1. Glad you enjoyed it! Yeah, once you add the lentils, you really just need to stir and heat them through, no real need to cook them for any longer than that but 10 minutes is also fine.

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