This Lentil Mushroom Stroganoff is one of my new go-to weeknight dinners because it delivers comfort and nourishment in the same bowl. As a registered dietitian and chef, I love how it balances hearty, savoury flavour with solid nutrition: lentils provide plant-based protein, iron, and fibre to keep you full and satisfied, while mushrooms add umami depth plus B vitamins and antioxidants.
The cashew cream creates a rich, velvety sauce without relying on heavy cream, offering healthy unsaturated fats. Aromatics and spices build flavour without excess salt. The result is a cozy, satisfying meal that feels indulgent, supports steady energy. It works beautifully for vegetarian or flexitarian eating and is delicious served over pasta, potatoes, or rice.
1cupsplit green or brown lentils, rinsed (avoid red lentils which turn mushy)
1lbroth (vegetable or beef) (I used 2 tbsp Better Than Bouillon paste + 1 L water)
1tspdried thyme
1tspsmoked paprika
1tspsalt
0.50tspblack pepper
Cashew Cream
1cupcashews and 1/2 cup hot water blended after soaking for 10 minutes
Finish & Serve
2tspdijon mustard
juice of 1/2-1 lemon to taste
Choice of pasta, potatoes, or rice base for serving
Optional garnish: fresh chopped parsley
Mise en Place
1
In a fine mesh sieve, rinse the lentils until the wter runs clear. Set aside.
2
Clean and slice the mushrooms. Use dry paper towel or a tea towel to remove dirt.
3
Finely chop the onion.
4
Mince the garlic.
5
Prepare the broth: 2 tbsp of Better Than Bouillon paste dissolved in 1 L of hot water.
6
Prepare the cashew cream: 1 cup cashews soaked in 1/2 cup of hot water. Blend after soaking for at least 10 minutes.
7
Prepare choice of starch: pasta, roasted or mashed potatoes, quinoa, rice, etc.
Cooking Method
8
In a Dutch oven or medium pot heat 1 tbsp of neutral oil over medium heat, sauté 1 diced onion until translucent (about 5 minutes). Season with 1/2 tsp of salt.
9
Add 4 cloves of minced garlic, continue to sauté until fragrant (about 2 minutes).
10
Add 450g of sliced mushrooms, continue to sauté until well browned (about 8 minutes). Season with remaining 1/2 tsp of salt.
11
Stir in the rinsed 1 cup of lentils. Stir in 1 tsp dried thyme, 1 tsp smoked paprika, 1/2 tsp black pepper. Add 1L of broth and stir to combine.
12
Bring to a gentle simmer. Cover slightly ajar and cook for 30 minutes, stirring occasionally, until lentils are tender.
13
Reduce heat to low. Add the prepared cashew cream, 2 tbsp Dijon mustard, and the juice of half a lemon.
14
Taste and adjust as needed. You may wish to add more salt, black pepper, Dijon mustard, or lemon juice.
15
To serve: ladle over your desired starch. Garnish with fresh chopped parsley if desired
About the Author
Alessandra DiMattia is a Registered Dietitian and culinary instructor in Kelowna, BC. Her passion is helping people feel more confident in the kitchen by building strong cooking skills.
Alessandra provides personalized cooking classes where clients learn and practice new recipes, strengthen kitchen skills, and gain confidence planning and preparing meals that is best for their health.
Did you make this creamy lentil mushroom stroganoff? If so, please let us know how you enjoyed it in the comments!
1cupsplit green or brown lentils, rinsed (avoid red lentils which turn mushy)
1lbroth (vegetable or beef) (I used 2 tbsp Better Than Bouillon paste + 1 L water)
1tspdried thyme
1tspsmoked paprika
1tspsalt
0.50tspblack pepper
Cashew Cream
1cupcashews and 1/2 cup hot water blended after soaking for 10 minutes
Finish & Serve
2tspdijon mustard
juice of 1/2-1 lemon to taste
Choice of pasta, potatoes, or rice base for serving
Optional garnish: fresh chopped parsley
Directions
Mise en Place
1
In a fine mesh sieve, rinse the lentils until the wter runs clear. Set aside.
2
Clean and slice the mushrooms. Use dry paper towel or a tea towel to remove dirt.
3
Finely chop the onion.
4
Mince the garlic.
5
Prepare the broth: 2 tbsp of Better Than Bouillon paste dissolved in 1 L of hot water.
6
Prepare the cashew cream: 1 cup cashews soaked in 1/2 cup of hot water. Blend after soaking for at least 10 minutes.
7
Prepare choice of starch: pasta, roasted or mashed potatoes, quinoa, rice, etc.
Cooking Method
8
In a Dutch oven or medium pot heat 1 tbsp of neutral oil over medium heat, sauté 1 diced onion until translucent (about 5 minutes). Season with 1/2 tsp of salt.
9
Add 4 cloves of minced garlic, continue to sauté until fragrant (about 2 minutes).
10
Add 450g of sliced mushrooms, continue to sauté until well browned (about 8 minutes). Season with remaining 1/2 tsp of salt.
11
Stir in the rinsed 1 cup of lentils. Stir in 1 tsp dried thyme, 1 tsp smoked paprika, 1/2 tsp black pepper. Add 1L of broth and stir to combine.
12
Bring to a gentle simmer. Cover slightly ajar and cook for 30 minutes, stirring occasionally, until lentils are tender.
13
Reduce heat to low. Add the prepared cashew cream, 2 tbsp Dijon mustard, and the juice of half a lemon.
14
Taste and adjust as needed. You may wish to add more salt, black pepper, Dijon mustard, or lemon juice.
15
To serve: ladle over your desired starch. Garnish with fresh chopped parsley if desired
Notes
Creamy Lentil Mushroom Stroganoff with Cashew Cream (A Cozy, Protein-Packed Vegetarian Dinner)
