Mushroom Stroganoff


  • 1 tbsp oil
  • 1 can lentils
  • 1 onion
  • 3 garlic cloves
  • 4 1/2 cups mushrooms
  • 1 1/2 tsp paprika
  • 1 1/2 tbsp flour (OR Gluten Free alternative)
  • 2 cups vegetable stock
  • 1/3 cup red wine
  • 1 1/2 tbsp worcestershire sauce
  • 3 tbsp tomato paste
  • 1 cup greek yoghurt
  • 3 tbsp chopped parsley
  • rice
  • OR pasta
  • steamed greens


  • Prep Ingredients: Rinse and drain the lentils, thinly slice the onion, mince the garlic cloves and slice the mushrooms.
  • Heat 1 tsp oil in a wok or fry pan, stir-fry onion and garlic until soft. Add mushrooms, lentils and paprika, cook until soft and fragrant.
  • Combine flour, stock, wine, sauce and tomato paste in a bowl.
  • Add the stock mixture to the wok and stir well. Simmer for 10mins then remove from the heat;
  • Stir through the yoghurt and parsley. IMPORTANT - make sure the sauce is off the heat before adding the yoghurt and add yoghurt gradually - this reduces the risk of any curdling!
  • Serve stroganoff with rice, noodles, zoodles or pasta & a side of steamed veggies.


LCHF adaptation [e.g. Low Training Day]:
Serve with zoodles or cauli rice

Vegan adaptation:
Use a vegan friendly yoghurt alternative.

Gluten free adaptation:
Use gluten free flour.