Lentil Bourguignon
67 min · 8 steps
Hard: over 60 min or 12+ steps
About this dish
This plant-based reimagining of the Burgundian classic swaps the beef for earthy Puy lentils, braised low and slow in the same red wine and stock until they take on all the depth of the original — glossy, richly savoury, and thick enough to cling to a spoon. Pearl onions and chestnut mushrooms keep the texture of the dish honest, while soy sauce and balsamic vinegar quietly deepen the umami a joint of meat would normally provide.
Allergy Info
Gluten, Soya, Celery, Sulphites
Diet Info
Vegan
Ingredients
Fresh Produce
- Pearl onionspeeled200 g
- Chestnut mushroomsquartered250 g
- Carrotsdiced2
- Celerydiced2 stalks
- garlicminced3 cloves
- Fresh thyme3 sprigs
- Fresh rosemary1 sprig
Tins & Jars
- Tomato Purée2 tbsp
- Vegetable stock500 ml
Dried Goods
- Green (Puy) lentilsrinsed250 g
- Plain flour2 tbsp
Spices & Seasonings
- Bay leaves2
- Salt and black pepper1 to taste
Oils & Condiments
- Red wine500 ml
- Soy sauce1 tbsp
- Balsamic vinegar1 tsp
- Olive oil3 tbsp
Utensils
- Large Dutch oven or heavy-based pot
- Wooden spoon
- Chef's knife
- Chopping board
Method
Peel the pearl onions, dice the carrots and celery, mince the garlic, and quarter the chestnut mushrooms. Rinse the lentils under cold water and pick over for any grit.
Heat the olive oil in a large, heavy-based pot or Dutch oven over medium-high heat. Add the pearl onions and cook, stirring occasionally, until browned all over, about 5–6 minutes.
Add the chestnut mushrooms, carrots, celery and garlic to the pot. Cook, stirring occasionally, until the mushrooms have released their liquid and the vegetables have softened, about 6 minutes.
Stir in the tomato purée and flour and cook, stirring constantly, for 1–2 minutes until the flour smells lightly toasted and no raw patches remain.
Pour in the red wine, scraping up any browned bits from the base of the pot, then stir in the lentils, vegetable stock, soy sauce, balsamic vinegar, thyme, rosemary and bay leaves. Bring to a boil over high heat.
Reduce the heat to low, cover, and simmer gently for 35 minutes, stirring occasionally, until the lentils are tender but still hold their shape and the sauce has thickened to a glossy, spoon-coating consistency.
Remove the thyme sprigs, rosemary sprig and bay leaves. Taste and adjust the seasoning with salt and black pepper; if the sauce is thinner than you'd like, simmer uncovered for a few more minutes to reduce.
Ladle into warm bowls and serve, garnished with a few extra thyme leaves if you like.