Dinner · French
Mushroom and lentil bourguignon
A vegan bourguignon of mushrooms, lentils and pearl onions braised in red wine, served with boiled potatoes.
- Serves
- 4
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 4 bowls- 2 tbsp olive oil
- 600 g white mushrooms, quartered
- 200 g pearl onions
- 200 g carrots, thickly sliced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 150 g dried brown lentils
- 250 ml red wine
- 600 ml vegetable broth
- 1 tsp dried thyme
- 1 bay leaf
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 800 g new potatoes
- 5 g fresh parsley, chopped
Method
Heat half the oil in a large pot and brown the mushrooms in two batches, 5 minutes each. Set aside.
Add the rest of the oil, the pearl onions and carrots and cook for 5 minutes. Stir in the garlic and tomato paste for 1 minute.
Pour in the wine and let it bubble for 2 minutes, then add the lentils, broth, thyme, bay leaf and mushrooms. Simmer, covered, for 30 minutes.
Meanwhile boil the potatoes for 15 to 20 minutes until tender.
Stir the cornstarch into 2 tbsp cold water, add to the stew and simmer for 2 minutes to thicken. Season and serve with the potatoes and parsley.