Mushroom & lentil stroganoff
Waitrose and Partners

Mushroom & lentil stroganoff

A hearty and delicious vegetarian strogonoff recipe. The texture of the mushrooms is wonderfully satisfying, and the lentils make the dish more filling. 

4 out of 5 stars(1) Rate this recipe
Low fat2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook20 mins
  • Total time25 mins

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  • 1 tbsp olive oil
  • 1 onion, sliced
  • 250g Portabellini mushrooms, cut into 1 cm slices
  • 1 tsp paprika (approx. ½-1 tsp)
  • 1 tsp Worcestershire sauce (or mushroom ketchup if vegetarian)
  • 150ml fresh or very low salt vegetable stock
  • 250g ready to eat puy lentils
  • 2 tbsp reduced fat soured cream
  • ¼ 25g pack flat leaf parsley, roughly chopped


  1. Heat the oil in a large frying pan over a high heat. Fry the onion and a pinch of salt for 1 minute, then add the mushrooms and plenty of ground black pepper. Add 2 tbsp water to the pan and fry for 10 minutes, stirring regularly, until all the liquid has evaporated and the vegetables are starting to turn golden.

  2. Add the paprika and Worcestershire sauce and fry for a minute then stir in the stock, followed by the lentils. Simmer for 2-3 minutes until everything is heated through. Take off the heat, check the seasoning, then stir through the soured cream and scatter with the parsley. Delicious served with a green salad, or for something more substantial, over mashed potato, or brown rice.


Typical values per serving when made using specific products in recipe


1,536kJ/ 367kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating