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Mushroom and Lentil Stroganoff
with egg noodles / roasted balsamic broccolini

Active: 50 min Total: 50 min
We've had a few requests for a Cook Smarts version of this classic comfort food meal. You'll love the combination of rich, creamy sauce with savory lentils served over noodles.


Mushroom and Lentil Stroganoff:
  • Garlic - 2 cloves , chopped
  • Sage - 4 leaves , thinly sliced
  • Mushrooms, brown button - 12 oz , sliced in half
  • Oil, cooking - 1 Tbsp
  • Butter - 3 Tbsp
  • Flour - 3 Tbsp
  • Paprika - 1/2 tsp
  • Coriander, ground - 1/2 tsp
  • White wine - 1/2 cup (sub any type stock)
  • Stock, any type - 1 cup
  • Lentils, cooked (canned or vacuum-packed) - 2 cups
  • Noodles, egg - 8 oz (sub any dried pasta)
  • Sour cream - 1/2 cup (sub plain or Greek yogurt)
Roasted Balsamic Broccolini:
  • Broccolini - 16 oz , trimmed
  • Red pepper flakes - 1/2 tsp
  • Vinegar, balsamic - 2 tsp
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 2 tsp


  1. Broccolini / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Sage - Thinly slice sage. (Can be done up to 3 days ahead)
  3. Mushrooms - Slice mushrooms in half. (Can be done up to 2 days ahead)

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  1. Heat oven to 425F / 218C.
  2. Heat a large saute pan with oil (portion for stroganoff) over medium-high heat.
  3. Add mushrooms and saute until mushrooms are browned on the outside, 4 to 5 minutes. Season with some salt.
  4. While mushrooms saute, toss broccolini with red pepper flakes, balsamic vinegar, oil (portion for broccolini), and some salt and pepper. Spread out onto a sheet pan and roast for 15 to 20 minutes, shaking pan midway through.
  5. Return to mushrooms and reduce heat to medium. Add butter and then sage. Saute sage in butter for 1 minute.
  6. Stir flour, paprika, and coriander into melted butter until no dry spots remain.
  7. Add garlic, wine, and stock to pan and bring to a simmer. Stir in lentils and reduce heat to low. Simmer, uncovered, until lentils are warmed up and most of the liquid is cooked off, 6 to 8 minutes.
  8. Bring a large stock pot with salted water to a boil. Add noodles and cook until al dente, tender but not soggy.
  9. Stir sour cream into lentils. Season with some salt and pepper.
  10. When noodles are done, drain and rinse.
  11. When broccolini is done roasting, season with some salt and squeeze lemon juice over top.
  12. Spoon mushrooms, lentils, and sauce over noodles. Serve with broccolini on the side. Enjoy!



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