Wild Mushroom & Lentil Bourguignon

Name: Wild Mushroom & Lentil Bourguignon
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 2
Ingredients: 2 tbsp olive oil; 1 onion, finely diced; 2 carrots, sliced; 2 celery sticks, sliced; 2 garlic cloves, finely chopped; 250 g mixed wild mushrooms, roughly chopped; 1 tbsp tomato purée; 150 ml red wine; 400 ml vegetable stock; 1 tbsp soy sauce; 1 tsp fresh thyme leaves; 1 bay leaf; 120 g cooked green or brown lentils; 1 tbsp plain flour; Salt and black pepper

Print Recipe

Prep Time 20 mins Cook Time 80 mins Total Time 1 hr 40 mins

Difficulty: Intermediate

Cuisine: World Courses: Main dish

Description

This is the heart of the menu, a dish that invites you to slow down, lean back, and stay at the table a little longer. Rich with red wine, herbs and deeply savoury mushrooms, this bourguignon is warming and comforting without ever feeling heavy. It’s the kind of food that feels quietly romantic: generous, thoughtful, and made to be shared.

Perfect for Valentine’s Day, this main dish rewards gentle cooking rather than constant attention. Everything can be prepared ahead and reheated slowly, allowing the flavours to deepen and mellow. When it comes to serving, all that’s left to do is ladle it into warm bowls, pour another glass of wine, and sit down together.

Ingredients

2 tbsp olive oil
1 onion, finely diced
2 carrots, sliced
2 celery sticks, sliced
2 garlic cloves, finely chopped
250 g mixed wild mushrooms, roughly chopped
1 tbsp tomato purée
150 ml red wine
400 ml vegetable stock
1 tbsp soy sauce
1 tsp fresh thyme leaves
1 bay leaf
120 g cooked green or brown lentils (drained weight)
1 tbsp plain flour
Salt and black pepper

Instructions

Heat the olive oil in a heavy-based saucepan over a medium heat. Add the onion, carrots and celery and cook for 10–12 minutes until softened and lightly golden.
Add the garlic and cook for a further minute, stirring constantly.
Increase the heat slightly and add the mushrooms. Cook for 8–10 minutes until they release their moisture and begin to brown.
Stir in the tomato purée and cook for 1–2 minutes to deepen the flavour.
Sprinkle over the flour, stir well, and cook for another minute.
Pour in the red wine, stirring to loosen any bits from the bottom of the pan, and allow it to bubble for 3–4 minutes.
Add the vegetable stock, soy sauce, thyme and bay leaf. Bring to a gentle simmer.
Stir in the lentils, reduce the heat to low, cover and cook for 45–60 minutes, stirring occasionally, until rich and glossy.
Season to taste with salt and black pepper. Remove the bay leaf before serving.
Serve hot, ideally with crusty bread, creamy mash or buttered greens.

Nutrition Facts

380kcal

Calories

20g

Protein

42g

Carbs

10g

Fat

15g

Fiber

Sugar

Show Full Nutrition Label

Nutrition Facts

Servings 2

Serving Size 1

Amount Per Serving
Calories 380kcal

% Daily Value *
Total Fat 10g16%
Saturated Fat 1.4g7%
Sodium 1.2mg1%
Total Carbohydrate 42g15%
Dietary Fiber 15g60%
Sugars 9g
Protein 20g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Wild Mushroom & Lentil Bourguignon