French Lentil & Mushroom Bourguignon with Herby Mash
A deeply savoury, wine-braised lentil and mushroom stew finished with a whisper of vegetarian parmesan, spooned over buttery herbed mash.
- 160 g green lentils
- 250 g chestnut mushrooms
- 150 g onion
- 150 g carrots
- 100 g celery sticks
- 3 pc garlic cloves
- 30 g tomato purée
- 150 ml red wine
- 400 ml vegetable stock
- 20 ml olive oil
- 150 g potatoes
- 15 g butter
- 2 tbsp milk
- 30 g vegetarian parmesan-style cheese
- 2 tsp fresh thyme
- 1 pc bay leaf
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Add to a shopping listHow the shopping list works →For the bourguignon
- Step 1
Heat the olive oil in a large heavy-based pot over medium heat. Add the diced onion, carrot and celery and cook for 8 minutes until softened.
- Step 2
Add the minced garlic and halved chestnut mushrooms and cook for a further 5 minutes until the mushrooms release their moisture and start to brown.
- Step 3
Stir in the tomato purée and cook for 1 minute, then pour in the red wine and simmer for 3 minutes to reduce slightly and cook off the raw alcohol smell.
- Step 4
Add the lentils, vegetable stock, thyme and bay leaf. Bring to a simmer, cover partially and cook for 25–30 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened to a stew-like consistency. Season with salt and black pepper.
- Step 5
Remove the bay leaf before serving.
For the mash
- Step 1
Meanwhile, peel and chop the potatoes into 2cm chunks. Boil in salted water for 15–18 minutes until fork-tender.
- Step 2
Drain well, then mash with the butter and warm milk until smooth. Season to taste.
To serve
- Step 1
Spoon the mash into two bowls, top generously with the lentil bourguignon, and finish with a scattering of grated vegetarian parmesan-style cheese.
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