Lentil Meatball Stroganoff is a plant-based take on the classic comfort food made with pan-seared green lentil meatballs, cremini mushrooms, and a rich, creamy sauce of beef-style broth, white wine, Dijon mustard, and sour cream served over fusilli pasta.
Worth the Extra Steps
This one takes a little more time than a typical weeknight pasta, and it is absolutely worth it. The lentil meatballs pan-sear to a golden crust, hold their shape in the sauce, and taste like something that took considerably more effort than they did. The sauce comes together quickly once the meatballs are done, and by the time everything hits the plate, it feels like serious comfort food.
Ingredients for Lentil Meatball Stroganoff
Here’s what you will need. Exact amounts are listed in the recipe card below.
For the meatballs:
- Dried green lentils – Green lentils hold their texture better than red or brown lentils, which is what allows these to be rolled and pan-seared without falling apart.
- Ground flaxseed – Mixed with water to create a flax egg that binds the meatball mixture together.
- Cremini mushrooms – Adds a meaty, savory depth to the meatballs.
- Shallot – Finely diced for a mild, sweet onion flavor that blends into the mixture.
- Garlic – Used in both the meatballs and the sauce.
- Bread crumbs – Helps bind the mixture and gives the meatballs a firm, rollable consistency.
- Sea salt, black pepper, and dried oregano – Simple seasoning throughout.
- Olive oil – For pan-searing the meatballs.
For the sauce:
- Butter – Used in two stages, first for cooking the mushrooms and then for building the sauce base.
- Cremini mushrooms – Cooked separately first so they stay tender rather than steaming in the sauce.
- Garlic – Added with the mushrooms.
- All-purpose flour – Whisked in to thicken the sauce.
- Beef-style broth – Better Than Bouillon’s No-Beef Base is a great option here.
- Dry white wine – Pinot Grigio works well. Use something dry and drinkable.
- Creamy Dijon mustard – Adds a subtle tang that is classic in a good stroganoff sauce.
- Sour cream – Stirred in off the heat for a rich, creamy finish. Tofutti is a reliable brand with good flavor and consistency.
- Sea salt, black pepper, and ground nutmeg – The nutmeg is a small touch that adds the warmth characteristic of traditional stroganoff.
- Wide fusilli pasta – The fluted edges catch and hold the sauce. Any pasta with a fluted edge or hollow center works well.
- Fresh parsley – A bright garnish to finish.
To Make it Vegan: Use plant-based butter, dairy-free sour cream, and vegan beef-style broth.
How to Make Lentil Meatball Stroganoff
Prep: 20 min | Cook: 40 min | Total: 60 min | Servings: 4
STEP ONE: Cook the lentils. Add the dried lentils and 1½ cups water to a medium pot. Bring to a boil, then cover and reduce to low heat. Simmer for about 25 minutes until softened and cooked through.
STEP TWO: Make the flax egg. Combine the ground flaxseed and 3 tablespoons water in a small bowl. Set aside to thicken while the lentils cook.
STEP THREE: Mix the meatballs. Add the cooked lentils, flax egg, cremini mushrooms, shallot, garlic, bread crumbs, salt, black pepper, and oregano to a food processor. Blend on high until well combined.
STEP FOUR: Roll and sear. Roll the mixture into 2-inch balls — about 20 total. Heat olive oil in a large skillet over medium-high heat and cook the meatballs, turning frequently, until evenly browned on all sides. Set aside.
STEP FIVE: Cook the mushrooms. In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the mushrooms and cook for 2 minutes. Add the garlic and cook for 1 minute more. Remove to a paper towel-lined plate and set aside.
STEP SIX: Build the sauce. To the same skillet, melt the remaining 2 tablespoons of butter over medium-high heat. Whisk in the flour, then whisk in the beef-style broth and white wine. Bring to a boil for 1 minute, then remove from heat.
STEP SEVEN: Finish the sauce. Stir in the Dijon, sour cream, salt, black pepper, and nutmeg. Add the mushrooms back into the pan and stir gently to combine.
STEP EIGHT: Cook the pasta. Prepare according to package directions. Before draining, reserve ½ cup of pasta cooking water. Add the reserved water a little at a time to thin the sauce to your preferred consistency.
STEP NINE: Serve. Toss the sauce with the pasta, top with lentil meatballs, garnish with fresh parsley, and serve warm.
Frequently Asked Questions
Can I make the lentil meatballs ahead of time?
Yes. The meatballs can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Pan-sear just before serving for the best texture.
Can I freeze the lentil meatballs?
Yes. Cool completely, freeze in a single layer, then transfer to a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat in a skillet before serving.
Can I substitute the white wine?
Yes. Replace with an equal amount of additional beef-style broth and a small squeeze of lemon juice.
Can I use a different pasta?
Any pasta with a fluted edge or hollow center works well. Egg noodles are the traditional stroganoff pasta and are also a good choice.
Storage and Reheating
Store the meatballs, sauce, and pasta separately in airtight containers in the refrigerator for up to 3 days. Reheat the sauce over low heat with a small splash of broth to loosen it, the meatballs in a skillet over medium heat, and the pasta with a small splash of water.
More Comfort Food Recipes
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Lentil Meatball Stroganoff Recipe
Ingredients
- ½ cup dried green lentils
- 1 – 2/3 cups water
- 1 tablespoon ground flaxseed
- 1 cup cremini mushrooms stems removed
- ¼ cup shallot finely diced
- 4 cloves garlic minced
- 2/3 cup bread crumbs
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried oregano
- ¼ cup olive oil
- 4 tablespoons butter
- 8- ounce package cremini mushrooms stems removed, thinly sliced
- 1 clove garlic thinly sliced
- ¼ cup all-purpose flour
- 1 cup beef-style broth
- ¼ cup dry white wine
- 1 teaspoon creamy Dijon mustard
- 1/3 cup sour cream
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- ½ pound fusilli pasta cooked according to package directions
- ½ cup reserved pasta-cooking water
- ¼ cup Italian flat leaf parsley
Instructions
- Add the dried lentils and 1½ cups water to a medium pot. Bring to a boil, then cover and reduce to low heat. Simmer for about 25 minutes until softened and cooked through.
- Combine the ground flaxseed and 3 tablespoons water in a small bowl. Set aside to thicken while the lentils cook.
- Add the cooked lentils, flax egg, cremini mushrooms, shallot, garlic, bread crumbs, salt, black pepper, and oregano to a food processor. Blend on high until well combined.
- Roll the mixture into 2-inch balls — about 20 total. Heat olive oil in a large skillet over medium-high heat and cook the meatballs, turning frequently, until evenly browned on all sides. Set aside.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the mushrooms and cook for 2 minutes. Add the garlic and cook for 1 minute more. Remove to a paper towel-lined plate and set aside.
- To the same skillet, melt the remaining 2 tablespoons of butter over medium-high heat. Whisk in the flour, then whisk in the beef-style broth and white wine. Bring to a boil for 1 minute, then remove from heat.
- Stir in the Dijon, sour cream, salt, black pepper, and nutmeg. Add the mushrooms back into the pan and stir gently to combine.
- Prepare according to package directions. Before draining, reserve ½ cup of pasta cooking water. Add the reserved water a little at a time to thin the sauce to your preferred consistency.
- Toss the sauce with the pasta, top with lentil meatballs, garnish with fresh parsley, and serve warm.
Nutrition
This post was updated on March 15, 2026.
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