Lentil and Mushroom Bourguignon

Name: Lentil and Mushroom Bourguignon
Cook time: 40 min
Total time: 40 min
Ingredients: 1 large onion, chopped; 3 cloves garlic, minced; 8 oz mushrooms, sliced; 1 cup brown or green lentils, rinsed and drained; 1 cup red wine, full-bodied; 2 cups vegetable broth; 1 tsp dried thyme; 2 tbsp tomato paste

40 min

The tender crunch of sautéed mushrooms gives way to the rich, slow-cooked depth of lentils in this hearty Lentil and Mushroom Bourguignon, a dish that fills the kitchen with the aroma of simmering red wine and earthy thyme. As the sauce thickens, the flavors meld together in a velvety broth that coats the tender lentils and mushrooms. With its origins in classic French cuisine, this dish is a masterclass in slow-cooked comfort food.

Ingredients

1 large onion, chopped
3 cloves garlic, minced
8 oz mushrooms, sliced
1 cup brown or green lentils, rinsed and drained
1 cup red wine, full-bodied
2 cups vegetable broth
1 tsp dried thyme
2 tbsp tomato paste

Method

1Heat 2 tablespoons of oil in a large Dutch oven over medium heat, then add the chopped onion and cook, stirring occasionally, for 8-10 minutes or until it is translucent and starting to caramelize.
2Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
3Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and start to brown, about 5 minutes.
4Add the lentils, red wine, vegetable broth, thyme, and tomato paste, stirring to combine, then bring the mixture to a boil.
5Reduce the heat to low and simmer, covered, for 40-45 minutes or until the lentils are tender.
6Season the bourguignon with salt and pepper to taste, then serve hot, garnished with fresh thyme if desired.
7While the bourguignon is simmering, prepare any desired accompaniments, such as crusty bread or steamed vegetables.
8To serve, ladle the bourguignon into bowls and serve immediately.