Packed with wholesome ingredients, my Lentil Mushroom Stroganoff recipe is this vegetarian and gluten-free version of the classic Stroganoff.

WHAT YOU WILL NEED

FULL RECIPE  & NUTRITION INFO HERE

Lentil Mushroom Stroganoff

EASY  VEGETARIAN  RECIPE

LENTILS

You will need pre-cooked brown lentils, from a can or a jar, rinsed and strained.

MUSHROOMS

You can use basic white button or cremini mushrooms but you will get a little more flavour from Swiss Brown.

SAUTEE ONIONS

1

Cook the onions, with some salt, in a pan over medium heat, stirring a few times, until golden brown.

SAUTEE MUSHROOMS

2

Separately, cook the mushrooms with some salt and butter, stirring a few times, until they brown slightly.

COMBINE

3

Combine mushrooms and onions, add more butter, dijon mustard, garlic and black pepper.

STOCK

4

Add in the stock and cook over medium heat.

FLOUR SLURRY

5

Prepare the flour slurry by combining water or stock with your flour of choice. Whisk into a smoother mixture.

adding lentils

6

Add lentils to the pan and stir through.

FLOUR SLURRY

7

Stir in the flour slurry and watch the liquid thicken instantly.

SOUR CREAM

8

Finish the stroganoff by stirring in the sour cream. Taste for seasoning and add more salt if desired.

VOILA!

9

Garnish with parsley and serve with mashed potatoes, pasta noodles, cauliflower rice or zucchini noodles and some favourite greens on the side.

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