Mushroom Stroganoff


  • 1 x Tbsp of oil
  • 1 x can of lentils, rinsed and drained
  • 1 onion, thinly sliced
  • 3 garlic cloves, minced
  • 4 - 5 cups mushrooms, sliced
  • 1 – 1½ x tsp paprika
  • 1 ½ x Tbsp flour (OR Gluten Free alternative)
  • 2 cups vegetable stock
  • ⅓ cup red wine
  • 1 ½ x Tbsp Worcestershire sauce
  • 3 x Tbsp tomato paste
  • 1 cup (5 tbsps) Greek Yoghurt
  • 3 x Tbsp chopped parsley
  • Rice, pasta, to serve.
  • Steamed Green Veggies, to serve


  • 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.