Lentil Mushroom Stroganoff

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.

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.

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. Skip the beef and make this healthy stroganoff recipe instead

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.

Lentil Mushroom Stroganoff. A healthy vegetarian beef stroganoff with noodles

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.

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

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. 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

Yield: 4 servings
Total Time:
30 mins
An easy recipe for mushroom stroganoff with lentils and Greek yogurt. This lighter vegetarian stroganoff is just as delicious as the original!


  • 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


  1. 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.
  2. 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.
  3. 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.
Course: Main Course
Cuisine: American
Keyword: Lentil Mushroom Stroganoff, Vegetarian Stroganoff Recipe

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

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!

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. I love the sound of this! I never had beef stroganoff growing up, but anything with mushrooms and noodles makes me pretty happy. Most grocery stores have vegetarian Worcestershire sauce, if that helps any vegetarians trying to make the dish, (like Annie’s but other brands are randomly anchovy-free), I definitely keep my pantry stocked with it!

  2. Oh my gosh, I haven’t had stroganoff in yearrrrsssss! I’ve been on a huge lentil kick lately, and I’m  totally into this meatless version!

  3. Sounds great but what kind if lentils did you use?  I have both out and red.  Thanks, looking forward to trying this.  Made a great lentil bologna use last week.

  4. Oh giiiirl I love this. Lentils are a huge hit with my family. I love that it’s earthy enough for winter, but light enough that you can eat it year round. Pinned!

  5. Oh my goodness! This stroganoff looks delicious, Erin! I love the lentils in place of the traditional meat. Perfection!

  6. Brilliant use for lentils and I could eat mushrooms all day long! This looks delicious!

  7. As a fellow midwesterner, I’ve also always been a fan of the heartier dishes that are so prominent in our area. Unlike you, beef stroganoff is at the top of the list, although I will say, it was more for the tangy, savory sauce and noodles, not so much the beef itself. I love this lightened-up version, because it still has everything I love about stroganoff plus the addition of healthy grains (which I love!). 

  8. I’m totally meat and potato kind of girl. But I also love mushrooms. So I will take a bowl or two of this. Yum!

  9. I’m a veggies and noodles girl too! This looks delicious Erin! 

  10. Wow!! Mushroom heaven, plus lentils and noodles. This looks awesome!!!

  11. So good!!! Love the idea of making this with lentils too! 

  12. I love this healthier version!  It looks delicious!!

  13. This looks super healthy and delicious!! I LOVEEE your new blog name and design, congrats!! :)

  14. The mushroom-obsessed girl inside of my is loving this twist on classic beef stroganoff! I haven’t tried no-yolk pasta before, and  I’m quite intrigued by how it compares to regular pasta!

  15. I’m a firm believer that there are NEVER too many mushrooms. I would choose this over a beef version of the dish any day – it looks just perfect.

  16. im not a meat+ potato person but classic dishes with a healthier spin – bring it on! i bet the mushroom and lentil keeps that meaty feel in this recipe. 

  17. I am a total veggies ‘n’ pasta kinda gal too and this stroganoff is ticking off all my “comfort food” boxes right now! This needs to be my dinner tonight and possibly ALL nights. :D

  18. Love this twist to classic beef stroganoff! It looks delicious!

  19. This looks so great! I love a veggie option to classic stroganoff!!!

  20. Absolutely love your use of lentils in this traditional dish – so clever, Erin!

  21. 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. 

  22. 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!

  23. Looks wonderful!  I don’t have any Brandy… could Sherry be used as a substitute?  

    • 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!

  24. Love the use of Greek yog, and the addition of lentils. This looks wonderful, Erin!

  25. 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!

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

  27. 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!

    • 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!

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