Despite my Midwestern habits—devotion to plaid; overt friendless; lifetime crush on Tim McGraw—I’ve never considered myself much of a meat and potatoes girl. I’m more…veggies and noodles. Dishes like this Lentil Mushroom Stroganoff are what I crave.

Lentil Mushroom Stroganoff. Skip the beef and make this healthy mushroom stroganoff recipe instead

Classic Midwestern dishes such as chicken and mashed potatoes and shepherd’s pie were fixtures in my home and those of my friends growing up. Beef stroganoff was especially popular. My grandma has a recipe for it in our family cookbook, her mother probably did too, and I’d I bet my last slice of Almond Joy Cake that it’s listed in every Betty Crocker, Better Homes and Gardens, and church-lady cookbook ever published.

Lentil Mushroom Stroganoff. Skip the beef and make this healthy stroganoff recipe instead

Although I have a special fondness for (and borderline fascination with) classic dishes from my childhood, basic combinations of plain meat + plain starch have never particularly blown up my skirt. Casseroles? BRING THEM ALL. Mac and cheese? I want it every which way, including pizza, pumpkin, and Greek. But basic beef stroganoff? No thanks. Way too “meat and potatoes.”

Old family favorites reinvented for a modern, healthy diet, such as this ham and cheese noodle casserole and that cheesy chicken broccoli rice casserole, are some of my favorite recipes to share on my site, so I wondered if I could make a version of beef stroganoff that was lighter and more exciting than the original, but still offered a feeling of comfort and indulgence. The result: Lentil Mushroom Stroganoff.

Lentil Mushroom Stroganoff. A healthy vegetarian beef stroganoff with noodles

Delicious and Healthy Mushroom Stroganoff

In place of cubed beef, I swapped a mix of baby bella mushrooms and lentils to create a leaner, healthier stroganoff that still offers meaty flavor. Though I am typically an advocate for using whole wheat noodles in place of regular, for some recipes such as this Creamy Chicken Noodle Soup and today’s stroganoff, nothing but classic egg noodles will do. I like to use No Yolks egg noodles, because they are completely cholesterol free and cook smoothly every time. I went big with the extra broad, but the classic size would do nicely too.

The stroganoff sauce is a simple sauté of mushrooms and onions, along with thyme, lots of garlic, and a healthy splash of brandy, just to keep everyone awake.

A quick addition of sour cream and Greek yogurt enriches the sauce, and all we have left to do is smother, serve, and devour.

Lentil Mushroom Stroganoff. An easy, healthy and family friendly dinner

What to Serve with Lentil Mushroom Stroganoff

More Hearty Meatless Mains

Lentil Mushroom Stroganoff. Try this healthy version of classic beef stroganoff for an easy weeknight meal

Dear Church Ladies, Betty Crocker, and editor of the Better Home and Gardens cookbook: I hope I did you proud. Lentil Mushroom Stroganoff for the next edition?

Lentil Mushroom Stroganoff. Skip the beef and make this healthy mushroom stroganoff recipe instead

Lentil Mushroom Stroganoff

5 from 1 vote
An easy recipe for mushroom stroganoff with lentils and Greek yogurt. This lighter vegetarian stroganoff is just as delicious as the original!

Total: 30 mins

Servings: 4 servings


  • 3/4 cup dry lentils
  • 8 ounces No Yolks Extra Broad Egg Noodles
  • 1 tablespoon extra virgin olive oil plus extra for tossing pasta
  • 1 large yellow onion chopped
  • 4 cloves garlic minced
  • 20 ounces baby bella mushrooms sliced
  • 2 teaspoons dried thyme
  • 1 1/4 teaspoons kosher salt
  • 3/4 teaspoon black pepper
  • 3 tablespoons brandy or substitute balsamic vinegar
  • 1 tablespoon Worcestershire sauce (omit to make vegetarian, tasting recipe for extra salt as needed)
  • 1/2 cup plain Greek yogurt
  • 1/2 cup low fat sour cream
  • 1/4 cup chopped parsley plus additional for garnish


  • Bring a large pot of water and lentils to a gentle boil. Cover, reduce heat, and let simmer on low until al dente, 15 to 20 minutes. Drain, rinse, and set aside.
  • Bring a large pot of salted water to a boil (it is fine to reuse the lentil pot) and cook pasta until al dente according to package directions, about 8 minutes. Drain, toss with a bit of olive oil to prevent sticking, and set aside.
  • In a deep, wide skillet or Dutch oven, heat the olive oil over medium high. Add the onion and cook until beginning to soften, about 5 minutes. Reduce heat to medium, add the garlic, and cook just until fragrant, about 30 seconds. Add the mushrooms, thyme, salt, and pepper. Cook, stirring occasionally, until the mushrooms soften and give up their liquid, about 5 minutes. Stir in the brandy (or balsamic vinegar) and Worcestershire. Cook for 2 minutes until the alcohol evaporates, then reduce heat to low. Add the reserved lentils and cook for an additional 2 minutes. Remove completely from heat, let stand 1 minutes, then stir in the Greek yogurt, sour cream, and parsley. Serve warm over noodles, garnished with additional parsley as desired.

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Compensation for this post was provided by New World Pasta via AOL Media.  As always, the opinions expressed are all my own. Thanks for support the brands and companies that make it possible for me to continue to provide quality content to you!

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Erin, this dish looks so divine!! I love the combination of pasta and mushroom. This combo is just perfect!! And the beef is really a good choice in there too. 

  2. I totally don’t eat enough mushrooms.  Up to a few years ago I wouldn’t even try them #progress.  Loving this vegetarian comfort food!

    1. Great question Lauren! I’ve never tried making it with Sherry, but I don’t see why it wouldn’t work—the flavor would be different, but seems like it would still be nice. Feel free to experiment, and if you do try it, I would love to hear how it turns out!

  3. I love stroganoff – but rarely make a traditional one because of my vegetarian family. Thanks for this lentil and mushroom version.. I must make it!

  4. This was a tasty and satifsying dinner. Nice depth of flavor from the onion, mushrooms and garlic. Paired well with sauteed asparagus.

  5. I really wanted to love this recipe! I chose the balsamic vinegar option and it was extremely overpowering. If you’re opting for the balsamic substitute I would definitely consider cutting it in half. Otherwise lovely texture and loved the mushrooms!

    1. Hi Lindsey, I’m sorry the flavor of the balsamic came out too strong for you! We are big balsamic lovers, but it is definitely possible that some might consider it too much. I know it’s disappointing to try a new recipe and not love it, so I wish this would have been perfect for you. Thanks for letting me know, and if you try it again, I hope it goes better with less!

    1. Hi Karen! Nutritional information is something I started adding to recipes in January 2016. Unfortunately, it’s a time-consuming process, so I’m unable to go back to all my past recipes to add it. The good news is that you can calculate the calories for free at MyFitnessPal (there are other similar sites too). I hope that can be a helpful resource for you!

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