For Meatless Monday: Mushroom Lentil Bourguignon

Posted on Updated on


Julia Child

Perhaps I am hoping against hope here, but I like to think that Julia Child would get on board the Meatless Monday train once in a while, were she still alive.

I first became obsessed with the idea of a vegetarian take on her  classic beef bourguignon several years ago after seeing Smitten Kitchen’s Mushroom Bourguingnon recreated on another blog. It kicked around my head for a long time before I finally whipped up my own version for a Valentine’s Day dinner party with some lady friends back in 2011. Agh! I can’t believe how long ago that sounds! Anyway, I added some lentils to mine for a little extra protein, and I’ve been making it that way ever since.

This recipe is far from traditional (note the lack of butter), but I can promise that it is delicious and satisfying thanks to a generous amount of protein and fiber. It’s the perfect warming meal for a cold night, and it also happens to be a great excuse to open a bottle of wine. It’s often that thing I make when I just want to have a glass and need to justify opening the whole bottle. #SingleLadyProblems.

Mushroom Lentil Bourguignon

Serves 3-4

  • 2 tablespoons olive oil, divided
  • 1 pounds sliced Portobello or cremini mushrooms
  • 1 carrot, finely diced
  • 1 small yellow onion, finely diced
  • 1 stalk celery, diced
  • 2 cloves garlic, minced
  • ½ tsp dried thyme
  • 1 cup red wine
  • 2-3 cups beef or vegetable broth (or water)
  • 2 tablespoons tomato paste
  • 1 cup cooked green lentils (or ½ c dry, cooked according to package direction)
  • 1 cup pearl onions, peeled (thawed if frozen)
  • Salt & pepper to taste

1.) Heat the one tablespoon of the olive oil in a heavy sauce pan or stock pot over high heat. Sear the mushrooms until they just begin to darken, (~3 minutes). Remove from pan and set aside.

2.) Lower heat to medium and add the second tablespoon of olive oil. Toss the carrots, onions, celery, garlic, and thyme. Season with salt and pepper and cook about 10, minutes stirring occasionally, until the onions begin to lightly brown.

3.) Add the wine to the pot, scraping up any bits that may have stuck to the bottom of the pan. Turn the heat all the way up and allow contents of pot to reduce by half (cooks off the alcohol). Stir in the tomato paste and broth/water. Add back the mushrooms and then the lentils and pearl onions.

4.) Lower heat and simmer ~ 20-25 minutes or until it reaches desired thickness.

The traditional way to serve this is over egg noodles with sour cream and sprinkle with chives or parsley, but I actually like it over steamed greens like kale or spinach with some crusty bread on the side for dipping. It’s also delicious with some crumbled goat cheese on top.

What do you think—would Julia Child be a Meatless Monday supporter? 

Advertisements

2 thoughts on “For Meatless Monday: Mushroom Lentil Bourguignon

    Kaitlin said:
    November 18, 2013 at 4:22 pm

    I’m a huge fan of meatless Mondays but I’m not too sure she would. Who knows! I’ve read a number of her books and she was not too interested in the health trends, which is probably why her health was so bad in the end. She refused to give up butter and cream, got to love her.

    The recipe looks divine though!

    What I Ate Wednesday #142 | Keeping It Real Food said:
    December 25, 2013 at 2:03 pm

    […] Leftover mushroom lentil bourguinon; toast with hummus & roasted eggplant; an unpictured square of dark […]

Leave a Reply to What I Ate Wednesday #142 | Keeping It Real Food Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s