Ingredients
Scale
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 pound cremini mushrooms, sliced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour (or gluten-free flour blend)
- 2 tablespoons tomato paste
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 4 cups vegetable broth
- 1 cup brown or green lentils, rinsed
- 1/2 cup plant-based sour cream (oat, soy, or cashew-based)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
- Cooked wide egg noodles or pasta, for serving
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their liquid and start to brown, about 8-10 minutes. This develops rich umami flavor.
- Stir in the smoked paprika and dried thyme, cooking for 1 minute until fragrant. Sprinkle the flour over the mushrooms and onions, stirring constantly for 1-2 minutes to cook out the raw flour taste.
- Add the tomato paste, Dijon mustard, and soy sauce, stirring well to combine. Pour in the vegetable broth and add the rinsed lentils. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan.
- Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes, or until the lentils are tender and the sauce has thickened. Stir occasionally to prevent sticking.
- Remove the skillet from the heat. Stir in the plant-based sour cream until fully incorporated and creamy. Season with salt and freshly ground black pepper to taste. Do not boil after adding the sour cream.
- Serve the creamy lentil mushroom stroganoff hot over cooked wide egg noodles or your favorite pasta. Garnish generously with fresh chopped parsley.
Notes
For a thicker sauce, you can simmer uncovered for an additional 5-10 minutes. This dish tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days. Feel free to add a splash of lemon juice at the end for an extra bright finish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: American Comfort (Plant-Based Adaptation)
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 22g
- Cholesterol: 0mg