Blue Monday

The weather in Sydney has turned cold, especially when the sun disappears and the evening chill sets in. This recipe is a cosy vegetarian comfort food recipe, perfect for a blue Monday, or any day really.

Australian blue lentils

I used Australian blue lentils because they look so pretty. If you have trouble tracking down blue lentils, you could substitute French puy lentils or brown lentils. I served this recipe with mashed potato, because I love mash; stroganoff is traditionally served with rice or straw potatoes so feel free to dish up your favourite carbs. To inject some vegetables I also served up some wilted baby spinach and julienne zucchini.

What I was cooking this time last year: Pasta Pronto

Mushroom and Lentil Stroganoff

Serves 4


  • 1 tablespoon oil
  • 1 onion
  • 2 cloves of garlic
  • 100g tomato paste
  • 1 teaspoon mustard
  • 1 teaspoon smoked paprika
  • 2 fresh bay leaves or 1 dried bay leaf
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon vegeta vegetable stock powder
  • 1 cup blue lentils
  • 2 cups of water
  • 250g small button mushrooms
  • 100g sour cream


  • Finely chop the onion.
  • Crush the garlic.
  • Heat the oil in a large saucepan and cook the onion and garlic until softened.

Onion and garlic

  • Add the mustard, tomato paste, vegetable stock powder, paprika and vinegar and stir until the liquid has evaporated.
  • Add the lentils and stir to coat in the tomato mixture.
  • Add the water, mushrooms and bay leaves, and bring the saucepan to a boil.

Mushrooms and lentils

  • Add a lid to the saucepan, turn the heat down to low, and cook gently, stirring occasionally for 30 minutes or more.
  • If you are serving with mashed potatoes or rice, start to prepare and cook while your lentils are cooking.
  • Once the lentils are tender and most of the liquid has been absorbed, your stroganoff is almost ready. If there is still too much liquid, take the lid off and cook for another 5 minutes or so.

Lentils sour cream

  • Add 100g of sour cream to the saucepan and stir to combine. Remove the bay leaf (or leaves).
  • Your stroganoff is ready to serve. Enjoy.

Lentil and mushroom stroganoff

What is your favourite cosy comfort food? Has this post inspired any new ideas?


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Filed under Lentils, Recipes, Savoury, Vegetarian, Zucchini

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