Description

This Lentil Mushroom Stroganoff is a cozy, comforting, and creamy plant-based twist on the classic stroganoff. Featuring earthy mushrooms, hearty lentils, and a rich coconut milk sauce infused with paprika and garlic, it’s a satisfying 40-minute meal perfect for a wholesome family dinner or a cozy night in. The use of vegetable broth and soy sauce adds depth of flavor while keeping it vegan and dairy-free.

Ingredients

Scale

Main Ingredients

1 cup lentils
2 cups mushrooms, sliced
1 onion, chopped
2 cloves garlic, minced
2 cups vegetable broth
1 cup coconut milk
2 tablespoons soy sauce
1 tablespoon olive oil
1 teaspoon paprika
Salt and pepper to taste

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Instructions

Rinse Lentils: Begin by rinsing 1 cup of lentils thoroughly under cold running water to clean and remove any debris.
Heat Oil and Sauté Aromatics: In a medium pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened and fragrant, about 3-4 minutes.
Cook Mushrooms: Add 2 cups of sliced mushrooms to the pot and cook until they are browned and their moisture evaporates, approximately 5-7 minutes.
Add Lentils and Liquids: Stir in the rinsed lentils, 2 cups of vegetable broth, and 2 tablespoons of soy sauce, mixing everything together well.
Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for 20 minutes until the lentils are tender and most of the liquid is absorbed.
Add Coconut Milk and Seasoning: Stir in 1 cup of coconut milk and 1 teaspoon of paprika, then continue to simmer for an additional 10 minutes, allowing the sauce to thicken and flavors to meld.
Season and Serve: Finally, season with salt and pepper according to your taste. Give the stroganoff a good stir and serve hot, ideally over noodles, rice, or mashed potatoes.

Notes

You can use green or brown lentils for this recipe as they hold their shape well during cooking.
For a creamier texture, blend a portion of the cooked lentil mixture before adding coconut milk.
Adjust the amount of soy sauce according to your salt preference or use tamari for a gluten-free option.
Mushrooms can be substituted or combined with cremini, button, or portobello varieties.
Serve with fresh herbs like parsley or dill for a pop of color and freshness.