Description
A refined take on a classic comfort dish, featuring earthy lentils and sautéed mushrooms in a tangy cream sauce.
Ingredients
Scale
- 1 cup brown or green lentils, rinsed and drained
- 12 oz mixed mushrooms (cremini, shiitake, oyster), sliced thinly
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 2 tbsp extra-virgin olive oil
- 2 tbsp unsalted butter, room temperature
- 2 tbsp tomato paste
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 2 cups vegetable stock, hot
- 1/2 cup sour cream or crème fraîche, at room temperature
- 1 tbsp tamari or soy sauce (or vegetarian Worcestershire)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, finely chopped, for garnish
- Lemon zest or a squeeze of lemon juice (optional, for brightness)
- Cooked buttered egg noodles, polenta, or mashed potatoes, for serving
Instructions
- Cook the lentils: place rinsed lentils in a pot, cover with 3 cups water, bring to a simmer, and cook for 20–25 minutes until tender but holding shape. Drain and set aside.
- Brown aromatics: heat 1 tbsp olive oil and 1 tbsp butter in a wide skillet over medium-high heat. Add onions and a pinch of salt; sauté until translucent and edges turn golden, about 6–8 minutes. Add garlic and cook for 30 seconds.
- Sear mushrooms: add remaining oil and the mushrooms in a single layer. Let them sit without stirring for 2–3 minutes to develop a deep mahogany color, then stir until glossy and reduced.
- Build the sauce: push mushrooms to the side, stir in tomato paste, mustard, and smoked paprika; toast briefly. Deglaze the pan with a splash of hot stock, scraping up browned bits.
- Simmer together: add the remaining hot stock, tamari, and cooked lentils. Bring to a gentle simmer for 6–8 minutes until the sauce thickens.
- Finish with cream: remove from heat and stir in room-temperature sour cream and remaining butter. Adjust seasoning with salt, pepper, and lemon if needed.
- Rest briefly: let the stroganoff sit covered for 3 minutes.
- Plate and garnish: serve over buttered noodles or polenta; garnish with parsley and lemon zest.
Notes
For vegan versions, substitute butter with olive oil and sour cream with creamy cashew or coconut yogurt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg