Ingredients

2 tablespoons Olive Oil (use extra virgin for better flavor)

1 medium Onion (chopped)

1 teaspoon Salt (adjust to taste)

1 tablespoon Butter (or vegan butter)

8 ounces Mushrooms (cremini or shiitake, sliced)

2 cloves Garlic (minced)

1 tablespoon Dijon Mustard (or whole grain mustard)

1/2 teaspoon Black Pepper (adjust to taste)

2 cups Vegetable Stock (mushroom broth boosts umami)

2 tablespoons Flour (can use gluten-free flour)

1 cup Lentils (preferably brown)

1 cup Sour Cream (or vegan sour cream/cashew cream)

1/4 cup Parsley (chopped, for garnish)

Instructions

Step 1: Heat the olive oil in a deep frying pan over medium heat. Add the chopped onion and salt, then sauté for 5-6 minutes until the onions are golden and soft.

Step 2: In a separate pan, melt the butter over medium-high heat. Add the sliced mushrooms and a pinch of salt, cooking for 5-6 minutes until the mushrooms are browned and tender.

Step 3: Transfer the cooked mushrooms to the pan with the onions. Stir in the minced garlic, Dijon mustard, and black pepper, cooking for another minute to combine the flavors.

Step 4: Pour in the vegetable stock and bring the mixture to a simmer. Let it cook gently for about 5 minutes to meld the flavors.

Step 5: In a small bowl, whisk the flour with 2-3 tablespoons of water until smooth to create a slurry. Set this aside.

Step 6: Stir the lentils into the mushroom mixture. Slowly pour in the flour slurry while stirring continuously until the sauce thickens and coats the ingredients evenly.

Step 7: Reduce the heat to low and stir in the sour cream until fully blended into the sauce. Taste and adjust seasoning with additional salt or pepper if needed.

Step 8: Garnish with the chopped parsley and serve the stroganoff hot over mashed potatoes, rice, or your favorite pasta.

Tips & Variations

For a gluten-free version, substitute regular flour with a gluten-free alternative like rice or almond flour.

Use mushroom broth instead of vegetable stock to enhance the umami flavor.

Try adding smoked paprika or a splash of white wine for an extra depth of flavor.

Replace sour cream with vegan sour cream or cashew cream for a dairy-free option.

FAQs

Can I use other types of lentils for this recipe?

Brown lentils are preferred as they hold their shape well during cooking, but you can use green lentils as an alternative. Avoid red lentils as they tend to break down and become mushy.