Description

Lentil Mushroom Stroganoff is a creamy, plant‑based comfort dish that combines protein‑rich lentils, savory mushrooms, and a velvety grape juice sauce. Perfect for quick weeknight meals, this easy recipe serves 4, delivers 320 calories per bowl, and offers a hearty, nutritious alternative to traditional stroganoff. Ideal for meal‑prep, it stays delicious reheated and pairs well with noodles, rice, or crusty bread. Discover a satisfying, wholesome dinner that everyone will love.

Ingredients

Scale

1 cup lentils, rinsed
2 cups vegetable broth
1 onion, diced
2 cups mushrooms, sliced
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon flour
1 cup grape juice
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Bring vegetable broth to a boil, add lentils, reduce heat, and simmer until tender, about 20 minutes.
Melt butter in a skillet over medium heat; add onion and garlic, sauté until translucent.
Stir in mushrooms and cook until softened; sprinkle flour over the mixture and stir.
Gradually add grape juice, stirring constantly until the sauce thickens.
Add cooked lentils and thyme, season with salt and pepper, and cook for a few more minutes.
Serve hot, garnished with fresh parsley.

Notes

For a gluten‑free version
use a gluten‑free flour blend. Adjust salt to taste
and add a pinch of red pepper flakes for heat if desired. Leftovers reheat well with a splash of broth.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 2g
Sodium: 400mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 12g
Protein: 14g
Cholesterol: 0mg

Keywords: Lentil Mushroom Stroganoff, lentil stroganoff recipe, mushroom stroganoff, vegetarian stroganoff, easy lentil dinner, creamy mushroom sauce, plant based comfort food, quick dinner recipes, meal prep lentils, healthy comfort meals