Vegetarian Bourguignon with Mushrooms and Lentils

A hearty and flavorful vegetarian version of beef bourguignon, featuring earthy mushrooms, protein-packed lentils, and sweet root vegetables braised in a rich red wine sauce. Serve with creamy mashed potatoes or crusty bread for soaking up all the delicious gravy.

Prep Time

25 minutes

Total Time

1 hour 55 minutes

Calories

520 kcal

Difficulty

Medium

Equipment

4 items

Cost

£3.44/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

2tablespoonsOlive oil

£0.30

1poundCremini mushrooms(sliced)

£2.00

1Onion(chopped)

£0.30

2Carrots(chopped)

£0.20

2Celery stalks(chopped)

£0.40

4clovesGarlic(minced)

£0.25

2tablespoonsTomato paste

£0.15

1bottleDry red wine((750ml), such as Burgundy or Pinot Noir)

£7.00

4cupsVegetable broth

£0.75

1teaspoonDried thyme

£0.10

1Bay leaf

£0.05

1cupBrown or green lentils(rinsed)

£0.40

1cupPearl onions(peeled (optional))

£1.50

2tablespoonsAll-purpose flour

£0.05

to tasteSalt

to tasteBlack pepper

2tablespoonsFresh parsley(chopped, for garnish)

£0.30

Total Cost

£13.75

£3.44 per serving

Instructions

1.
Preheat oven to 325°F (160°C).
2.
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Add mushrooms and cook until browned and softened, about 8-10 minutes. Remove mushrooms from the pot and set aside.
3.
Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more, until fragrant.
4.
Stir in tomato paste and cook for 1 minute.
5.
Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly.
6.
Pour in red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
7.
Add vegetable broth, thyme, bay leaf, and lentils. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
8.
Stir in the reserved mushrooms and pearl onions (if using). Season with salt and pepper to taste.
9.
Cover the pot and transfer it to the preheated oven. Braise for 1 hour, or until the lentils are tender and the sauce has thickened.
10.
Remove from oven and let rest for 10 minutes before serving. Remove bay leaf before serving.
11.
Garnish with fresh parsley and serve hot with mashed potatoes or crusty bread.

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My Notes

Nutrition Information

Nutrition per serving (450g)

520 kcal / 2175 kJ

Carbs

58g

22% of RDA

Fat

18g

26% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

20 g

67% of RDA

Sugar

14 g

16% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

2.5 g

13% of RDA

Chef's Tips

For a richer flavor, use a high-quality dry red wine.

If the sauce is too thin after braising, remove the lid and simmer on the stovetop for a few minutes to reduce it.

You can add other root vegetables like parsnips or turnips to the bourguignon.

For a vegan version, ensure your vegetable broth is vegan-friendly.

This dish tastes even better the next day, so it's great for making ahead.

Cooking Equipment

Large oven-safe pot or Dutch oven

Stove

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use a high-quality dry red wine.

If the sauce is too thin after braising, remove the lid and simmer on the stovetop for a few minutes to reduce it.

You can add other root vegetables like parsnips or turnips to the bourguignon.

For a vegan version, ensure your vegetable broth is vegan-friendly.

This dish tastes even better the next day, so it's great for making ahead.

Vegetarian Bourguignon with Mushrooms and Lentils

Ingredients

Instructions