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Mushroom and Lentil Stroganoff
with egg noodles / balsamic green beans

Active: 35 min Total: 35 min
Saucy, comforting stroganoff is a classic cool-weather dish. This vegetarian-friendly version uses mushrooms and lentils instead of the traditional beef in a rich, creamy sauce. This recipe was last featured in 2018.


Lentil Stroganoff:
  • Garlic - 2 cloves , chopped
  • Noodles, egg - 8 oz (sub any dried pasta)
  • Sage, fresh - 4 leaves , finely chopped
  • Mushrooms, any button - 16 oz , sliced in half
  • Flour, all-purpose - 3 Tbsp
  • Paprika, smoked - 1/2 tsp
  • Coriander, ground - 1/2 tsp
  • Stock, any type - 1 1/4 cups
  • White wine - 1/2 cup (sub any type stock)
  • Oil, cooking - 1 Tbsp
  • Lentils, cooked - 1 1/2 cups (if using dry lentils, use half the amount listed and cook according to package directions)
  • Sour cream - 1/4 cup (sub plain or Greek yogurt)
Balsamic Green Beans:
  • Green beans - 1 lb , trimmed
  • Oil, cooking - 1 Tbsp
  • Vinegar, balsamic - 2 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Lemon juice - 1 tsp


  1. Garlic / Green beans - (If prepping right before cooking, get oven heating / green beans roasting before continuing with prep.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Noodles - Boil noodles according to package directions. If prepping ahead, toss noodles with some oil to help prevent sticking. (Can be done up to 5 days ahead)
  3. Sage - Finely chop sage. (Can be done up to 3 days ahead)
  4. Mushrooms - Slice mushrooms in half. (Can be done up to 2 days ahead)
  5. Prep sauce - Combine flour, paprika, and coriander in a small bowl. Combine stock and wine in another bowl.

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  1. Heat oven to 425F / 218C.
  2. Toss green beans with cooking oil (portion for beans), vinegar, red pepper flakes, and some salt and pepper. Spread on a sheet pan and roast, shaking pan halfway through cooking, until beans are tender, 20 to 25 minutes.
  3. When green beans have been roasting for about 10 minutes, heat a large saute pan with oil (portion for stroganoff) over medium-high heat. Add mushrooms and saute until mushrooms are deep golden brown and tender, 6 to 8 minutes. Season with some salt and pepper.
  4. Stir garlic and sage into mushrooms and continue cooking for 1 minute more.
  5. Add flour, paprika, and coriander and stir into mushrooms until no dry spots remain.
  6. Pour stock and wine over mushrooms, scraping up any brown bits on the bottom of the pan. Add lentils and bring to a simmer. Simmer until the sauce forms a thick gravy, 3 to 5 minutes.
  7. Remove from heat and stir in sour cream. Taste and add some more salt and pepper, if needed.
  8. If noodles were cooked ahead, reheat in the microwave.
  9. Remove green beans from oven and squeeze lemon juice over top.
  10. Serve mushrooms and lentils over noodles with green beans on the side. Enjoy!



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