Recipe: Mushroom & Lentil Stroganoff (Vegetarian)

Serves 4 people


  • 400g mushrooms
  • 1 onion
  • 400g tin of brown lentils (drained and rinsed)
  • 375ml tin of Carnation Evaporated Milk. Coconut milk may be used as vegan alternative.
  • 2tbs tomato paste no added salt
  • 1 vegetable or chicken reduced salt stock cube
  • 1tsp or cornflour or 2tsp tapioca flour
  • 1tbs extra virgin olive oil
  • Green veggies to serve
  • Brown rice/long grain rice/pasta of choice/mashed potato to serve
  • Optional: lemon zest and parsley to garnish


  1. Heat a large frying pan with 1tbs extra virgin olive oil and cook onion. Add mushrooms and cook for 5 minutes.
  2. Mix corn or tapioca flour with 2 tbs water, add to frying pan
  3. Add evaporated milk, stock cube, tomato pasta, lentils and stir well. Bring to boil then allow to simmer for 15 minutes uncovered.
  4. Meanwhile cook rice/pasta to packet directions
  5. Serve stroganoff with rice/pasta and vegetables, garnish with parsley and lemon zest as desired.

By Caitlin Mannion, Dietitian

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