Lentil and mushroom stroganoff for the nights I do not want to plan dinner
Easier-to-swallow option below ↓Some nights I open the cabinet for the lentils and the fridge for the mushrooms and that is the whole plan. The mushrooms render their liquid into the pan first, the lentils simmer in broth with smoked paprika, and the sour cream goes in at the end off the heat. It is warm and filling and takes one pan.
Everything cooks in one pan. The mushrooms brown and leave their liquid behind, the onion softens in that, and the lentils go in with the broth and smoked paprika. When the lentils are tender I take the pan off the heat and stir in the sour cream and dill. The lentils and the reduced broth thicken the sauce themselves, so there is no roux to make and no second pan to wash.
I eat this from a bowl on the couch with buttered noodles when a full plate at the table feels like too much.
Why it works
On low appetite days I mash the lentils a little and eat it over soft noodles with a spoon. The sour cream and butter102 kcal keep the calories in a small volume, and folding the cream in off the heat keeps the sauce smooth instead of curdled. One pan, one pot of noodles, and nothing else to decide.
Lentil and mushroom stroganoff for the nights I do not want to plan dinner
Ingredients
- 1 cup brown lentils, rinsed and picked over
- 8 oz mushrooms, sliced (cremini, button, or a mix)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 2 cups vegetable or chicken209 kcal broth, plus more if needed
- 1 tbsp olive oil119 kcal or butter
- 1/2 cup full-fat sour cream
- 1 tbsp fresh dill, chopped (or 1 tsp dried)
- 1 tbsp butter, plus more for the noodles
- salt and black pepper to taste
- 1 tbsp lemon juice or apple cider vinegar
- 6 oz egg72 kcal noodles or wide pasta200 kcal, cooked and buttered
Method
- Heat the olive oil or butter in a large pan or deep skillet over medium-high heat. Add the sliced mushrooms in a single layer and cook without stirring for 3 to 4 minutes until they release their liquid and begin to brown. Stir and cook 2 minutes more until most of the liquid has evaporated.
- Lower the heat to medium and add the diced onion. Cook in the mushroom liquid and remaining oil until soft and translucent, about 5 minutes. Add the garlic, smoked paprika, and cumin and cook 1 minute more until fragrant.
- Add the rinsed lentils and the broth. Bring to a simmer, then reduce the heat to low, cover, and cook for 20 to 25 minutes until the lentils are tender and most of the liquid is absorbed. If the pan gets dry before the lentils are done, add a splash more broth.
- Take the pan off the heat and let it cool for 1 to 2 minutes. Stir in the sour cream and chopped dill until the sauce is smooth and creamy. If it is thicker than you want, loosen it with a splash of warm broth or water.
- Stir in the butter, lemon juice, salt, and black pepper. Taste and adjust the seasoning.
- Serve warm over buttered egg noodles, with extra dill on top if you have it.
Nutrition figures are home-kitchen estimates, not lab-verified Nutrition Facts. This is food and comfort guidance, not medical advice.
Make it your own
- The lentils soften more as they sit, so loosen the sauce with a splash of broth when reheating.
- Leftovers keep in the fridge for 3 days and reheat gently on the stove with a splash of water.
- For extra calories, stir in another spoonful of sour cream or a small pat of butter at the end.
- Stir the sour cream in off the heat so the sauce stays smooth instead of curdling.
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