Mushroom Lentil Bourguignon
Satisfy your cravings with a hearty and flavor-packed Mushroom Lentil Bourguignon. This meat free dish is perfect for cozy nights in.
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.
Mushroom Lentil Bourguignon
Switch up your usual meat-based dishes and try Mushroom Lentil Bourguignon for a delicious twist. The earthy flavors of mushrooms and lentils will have you coming back for seconds.
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.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 433Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 101mgCarbohydrates 79gFiber 18gSugar 18gProtein 19g
You are making me hungry! Pinned. Lou Lou Girls
Thanks for the delicious looking recipe! I'm so glad you linked your post with Wake Up Wednesday 🙂
Mushrooms and lentils are great meat-free options that really keep a dish filling!
Yum! Love the Meatless Monday idea! Definitely need to try something like this for our weekly meal plans! Happy Monday!