Dr Mobeus
Lentil and Mushroom Stroganoff
A traditional beef stroganoff is a luxurious dish, but this lentil version captures all the creamy, savoury goodness at a fraction of the cost. Green lentils have a firm texture that holds up well in sauces, and they bring an earthy flavour that pairs perfectly with mushrooms.
The key to making this taste rich without expensive ingredients is the combination of creme fraiche and Dijon mustard. A small tub of creme fraiche costs about 90p and will make this recipe twice. The mustard adds a tangy depth that makes the sauce taste far more expensive than it is.
At 58p per portion served over rice, this is a weeknight dinner that feels like a treat. It is also naturally vegetarian and can be made vegan by swapping the creme fraiche for a dairy-free alternative. The whole thing comes together in 30 minutes, making it perfect for busy evenings.
Lentil and Mushroom Stroganoff
Ingredients
Method
- Heat the oil in a large frying pan over a medium heat. Add the onion and cook for 5 minutes until soft.
- Add the mushrooms and cook for 5 minutes until they have released their liquid and started to brown.
- Add the garlic and paprika and cook for 1 minute until fragrant.
- Sprinkle in the flour and stir well for 1 minute. Crumble in the stock cube and add the water gradually, stirring constantly.
- Stir in the Dijon mustard and drained green lentils. Simmer for 10 minutes until the sauce has thickened.
- Remove from the heat and stir through the creme fraiche. Season with salt and black pepper.
- Serve over rice or pasta, scattered with fresh dill or parsley.
Tips and Variations
Use any mushrooms you like – chestnut mushrooms give the best flavour, but standard white button mushrooms work fine and are usually cheaper. If you cannot find green lentils, brown lentils or Puy lentils work equally well. Do not let the stroganoff boil after adding the creme fraiche or it may split. Serve with rice, pasta or even on toast for a quick meal.
