Easy Lentil Stroganoff
Oh, I love a good stroganoff. I’ve made mushroom stroganoff, vegetable stroganoff… and now, lentil stroganoff! Evidently I’m continuing my one-woman mission to prove that anything can be stroganoffed. What wouldn’t taste great in a creamy, slightly smoky stroganoff sauce, spooned over pasta or rice, and topped with a generous handful of fresh parsley…?! It’s one of my favourite dinners.
With the addition of lentils (two kinds!), this lentil stroganoff is even heartier than the vegetable-based versions, and it’s higher in protein and iron too. If you love healthy comfort food, this is a great recipe to try!
⭐️ What is Stroganoff?
Just in case you haven’t seen my previous stroganoff recipes, stroganoff is a Russian dish that’s usually made with beef (but I love coming up with my own vegetarian versions!).
The sauce is mild and creamy, and flavoured with my all-time favourite spice – smoked paprika. The dish gets lots of flavour from the vegetables and the fresh parsley (don’t skip it!), and it’s wonderful ladled over pasta or rice – something to soak up all the tasty liquid.
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🥗 Ingredients
Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.
- cooked lentils – I used one sachet of puy lentils, plus one can of green lentils. Using two different kinds of lentils gave a nice bit of variety, but you can just use two cans of green lentils if you prefer. Alternatively, you could cook lentils from scratch.
- pepper – I only used half a yellow pepper, as I wanted the lentils to be the stars of the show. If you’d prefer not to have half a pepper left over, you could easily use the whole thing.
- red onion
- mushrooms
- sour cream
- smoked paprika
- dried herbs
- garlic – I used minced garlic from a jar for speed and convenience.
- fresh parsley (it’s more than just a garnish in this dish, don’t skip it!)
Becca’s Top Tip
If you want your lentil stroganoff to look extra beautiful on the plate, hold back a dollop of sour cream and some extra parsley to garnish the bowl.
📹 Recipe Video
🖨️ Printable Instructions
Easy Lentil Stroganoff
If you’ve cooked this recipe, don’t forget to leave a star rating!
Print Pin CommentIngredients
- 1 Tablespoon oil
- 1 red onion, finely diced
- 1/2 yellow pepper, thinly sliced
- ~ 6 medium mushrooms, finely diced
- 2 teaspoons minced garlic
- 2 teaspoons smoked paprika
- 1 teaspoon dried mixed herbs
- 250 g (~ 1 2/3 cups) cooked puy lentils
- 390 g tin green lentils, drained (235g, or ~ 1 1/3 cups, when drained)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 Tablespoons sour cream
- 125 ml (~ 1/2 cup) water or vegetable stock
- Small handful fresh parsley, chopped
Instructions
- Heat the oil in a large frying pan, and add the finely chopped red onion. Cook over a medium heat for a few minutes, then add the thinly sliced pepper and the diced mushrooms. Cook for 5 more minutes, stirring regularly, until all the vegetables are soft.
- Add the minced garlic, smoked paprika, and dried herbs, and cook for a minute or so until fragrant.
- Next, add the cooked lentils, and season with salt and pepper. Mix well to combine.
- Add the sour cream, and mix.
- At this point, you may like to add some water or vegetable stock to make the stroganoff a bit more saucy. I added about 125ml (half a cup). Also add the chopped parsley. Simmer until everything is piping hot and you are ready to serve.
- Serve the stroganoff with pasta, rice, mashed potato, or whatever other side dish you like. I used tagliatelle.
Video
Nutrition
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
💭 Recipe FAQs
Yes! You can cook the stroganoff in its entirety, and then reheat it to serve. The recipe reheats really well in the microwave, or in a pan on the stovetop (with a dash of extra water to revive it if needed).
This recipe freezes well, in an airtight tub. Just defrost and then reheat thoroughly to serve.
I loved this, never having used puy lentils before. I used old smoked paprika and it needed more really. I’ll remember that for next time. Great recipe thanks.