A #MeatlessMonday version of the French classic dish, this Mushroom Lentil Bourguignon has all the flavors without the meat.
I am really loving these #MeatlessMonday meals. I have to say, it’s allowing me to think outside the box and create #meatless meals from the meat versions. Granted, I didn’t invent this. I was on Pinterest and saw a recipe for Beef Bourguignon and thought, “How can I make this meatless?” Voila. Mushrooms and lentils!
And that’s how Mushroom Lentil Bourguignon was born. I have to say, it was a bit extensive for a weeknight meal, but it wasn’t unbearable. A little prep work (soaking the lentils and chopping the veggies) and it would have cut maybe 10 minutes off the total prep to plate time. But still, it was under an hour, I think…
Brain=sieve remember?
My regular grocery store, for some reason, doesn’t offer a burgundy wine. So, I went to another one on the way home and well, no dice there, either. I wound up buying a cabernet sauvignon, instead. It was rather tasty and quite inexpensive. I think it was around 7 for the bottle? I was surprised with the flavor and full body of the wine. So, don’t feel you have to purchase expensive wine to make this meal. Just make sure it’s a wine you will drink. That’s the key. If you won’t drink it, why cook with it?
It’s sad that I have to stock up on the pearl onions because my regular grocery store doesn’t have them. While they’re really tasty in the dish when you first eat it, they’re not so great reheated for lunch the next day. I’m being totally honest with this one. I usually wouldn’t tell you if it wasn’t true. Don’t save them if you don’t eat all portions the same day.
And, with that, I must cut my regular banter a little short this week.
Because I am SO EXCITED to be co-hosting the #MeatlessMonday blog hop! I was actually thinking of starting one for myself, but I stumbled onto this one and actually DID a chair dance! Come on. You’ve done one before. Admit it! You were so happy in your chair that you did a Joey or some other chair dance. Woot woot!
I’m co-hosting with Mary’s Kitchen and Lydia’s Flextarian Kitchen. They’re wonderful bloggers who have nothing but wholesome goodness to offer up. Mary even has her own heirloom seeds business.
Please make sure to link up your #Meatfree meal in the linky after my recipe and please tell your friends about it!
Mushroom Lentil Bourguignon
Cook Time:
1 hour
Total Time:
1 hour
A #MeatlessMonday version of the French classic dish, this Mushroom Lentil Bourguignon has all the flavors without the meat.
Ingredients
-
1 cup dried lentils
-
3 cloves garlic, minced
-
1 cup diced onion
-
1 cup diced carrot
-
1 cup sliced shiitake mushrooms
-
3 cups sliced Portobello mushrooms
-
2 cups sliced cremini mushrooms
-
1 cup burgundy wine or other full bodied red
-
3 cups fat free vegetable
-
2 tablespoons cornstarch
-
1/2 cup water
-
2 tablespoons tomato paste
-
2 cups pearl onions, thawed
-
8 ounces egg noodles, cooked
-
1/2 cup chopped parsley
Instructions
- Soak the lentils overnight in water to cover. Drain and set aside.
- Heat a Dutch oven over medium-high heat. Add the garlic and sauté 1 minute. Add the onions and carrots and cook until the onions are tender. Add the mushrooms and cook until they release their juices. Add the wine and simmer until reduced by half.
- Add the lentils and the stock, bring to a boil, cover, and simmer until the lentils are tender, about 40 minutes.
- Combine the cornstarch with the water and the tomato paste. Add to the broth, stirring well to combine. Add the pearl onions. Bring to a boil and simmer until thickened; about 5 to 10 minutes.
- Divide the noodles evenly between 4 plates. Top with 2 cups of bourguignon and sprinkle with parsley. Serve with crusty bread.
Mushroom Lentil Bourguignon
A #MeatlessMonday version of the French classic dish, this Mushroom Lentil Bourguignon has all the flavors without the meat.
Ingredients
- 1 cup dried lentils
- 3 cloves garlic, minced
- 1 cup diced onion
- 1 cup diced carrot
- 1 cup sliced shiitake mushrooms
- 3 cups sliced Portobello mushrooms
- 2 cups sliced cremini mushrooms
- 1 cup burgundy wine or other full bodied red
- 3 cups fat free vegetable
- 2 tablespoons cornstarch
- 1/2 cup water
- 2 tablespoons tomato paste
- 2 cups pearl onions, thawed
- 8 ounces egg noodles, cooked
- 1/2 cup chopped parsley
Instructions
- Soak the lentils overnight in water to cover. Drain and set aside.
- Heat a Dutch oven over medium-high heat. Add the garlic and sauté 1 minute. Add the onions and carrots and cook until the onions are tender. Add the mushrooms and cook until they release their juices. Add the wine and simmer until reduced by half.
- Add the lentils and the stock, bring to a boil, cover, and simmer until the lentils are tender, about 40 minutes.
- Combine the cornstarch with the water and the tomato paste. Add to the broth, stirring well to combine. Add the pearl onions. Bring to a boil and simmer until thickened; about 5 to 10 minutes.
- Divide the noodles evenly between 4 plates. Top with 2 cups of bourguignon and sprinkle with parsley. Serve with crusty bread.
PEP Counts:
|
Milk
|
Veg
|
Fruit
|
Bread
|
Meat
|
Fat
|
|
0
|
2
|
0
|
5
|
1
|
0
|
Kimberly Lewis says
You are making me hungry! Pinned. Lou Lou Girls
Lisa Ehrman says
Thanks for the delicious looking recipe! I'm so glad you linked your post with Wake Up Wednesday 🙂
Shaina Wizov says
Mushrooms and lentils are great meat-free options that really keep a dish filling!
Sara S says
Yum! Love the Meatless Monday idea! Definitely need to try something like this for our weekly meal plans! Happy Monday!