French Lentil Bourguignon
Julia Child made Boeuf Bourguignon popular in America with her cookbook, Mastering the Art of French Cooking. Now that all of us are pinching our pennies, I decided to create an inexpensive version without using the expensive Gardein Home Style Beefless Tips. I decided that French Green Lentils would be a great substitute. French Lentil Bourguignon can be prepared in 30 minutes. This elegant dinner entree is a "meat-eater crowd pleaser" every time it's served.
Serves 4 − 6
1/3 cup olive oil
2 large organic carrots, small dice
1 organic yellow onion, small dice
1 bag of frozen petite onions, tiny size
3 boxes (8 ounces each) fresh mushrooms of choice, quartered
3 cloves garlic, finely minced
1 teaspoon black pepper
2 2/3 cups cooked Bob’s Red Mill French Green Lentils or Black Beluga Lentils
3 tablespoons Bob's Red Mill Unbleached White Flour
1 cup red wine, preferably the one served with the meal
1 cup Imagine Vegetable Broth
1 cup red wine, preferably the one served with dinner
2 cubes Edward and Sons Not-Beef Bouillon Cubes, crumbled
1/2 cup boiling water
2 tablespoons tomato paste (I use the tube version and keep it in the refrigerator)
1 bay leaf
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
1/2 cup Italian flat leaf parsley for garnish, finely chopped
RAW Cashew Sour Cream
Traditional Side Dishes:“Boiled Potatoes and Green Peas”
Edward and Sons Not-Beef Bouillon Cubes
Edward and Sons Not-Beef Bouillon Cube Ingredients:
Sea Salt, Organic Expeller-Pressed Palm Oil, Yeast Extract, Organic Evaporated Cane Juice, Maltodextrin, Chicory Extract, Onion, Organic Celery, Mushroom Powder, Organic Garlic, Organic Mace Spice.
BUY Edward & Sons Not-Beef Bouillon Cubes, 3.1-Ounce Boxes
(Pack of 12)
medium large stock pot
2 medium pots (lentils and potatoes)
measuring cups and spoons
white bowl for bean sorting
2 extra large heavy-bottomed skillet (mushrooms and broccolini)
Gather the Ingredients
Gather all the ingredients together and measure, chop, dice and mince the quantities listed. Having everything cut and pre-measured will make preparation of this dish fast and easy.
Quarter cut or slice all the mushrooms and saute them in a large heavy-bottomed skillet so they are not to cramped.
Sliced Raw Cremini Mushrooms Lose Volume by Half When Sautéed
Allow them to cook over medium heat till all the moisture is absorbed and they become a golden brown.
Scrape the mushrooms into a bowl and set aside.
Perfectly Sautéed Golden Brown Cremini Mushrooms
As soon as I get home from the market with fresh mushrooms, I slice them and cook them over medium heat in a pan sprayed with a non-stick cooking oil. I cook them till they are a golden brown and all the juices have released. Once cooled, I store them in a covered container in the refrigerator so that they can simply be added to whatever recipe I am creating that week. This not only saves time, but valuable space in my small refrigerator.
Petite Frozen Onions
The Petite Onions
I didn't know that there are different sizes for petite onions, so when purchasing the frozen type, feel them through the bag for the size. Different growers have smaller versions that I prefer, but any petite onions will due in this recipe.
Saute the petite onions over medium heat in a tablespoon of extra virgin olive oil until they become a rich golden brown shade.
Scrape the petite onions into the bowl with the mushrooms and set aside.
Diced Carrots, Diced Yellow Onion, Olive Oil and Flour Forms the Base for Boeuf Bourguignon
The Diced Carrots, Diced Onions, and Flour
Using the same large heavy-bottomed skillet, add 1/3 cup extra virgin olive oil and the diced carrots and diced onions and bring to a simmer.
Once the mixture begins to sizzle, sprinkle three tablespoons of flour over the skillet contents and stir till incorporated without the oil, carrots, and onions.
Cook for at least four minutes to make sure the flour is completely cooked and turns a golden color.
The Garlic, Thyme, Bay Leaf, and Black Pepper
Add the garlic, thyme, and black pepper to the skillet and stir to incorporate.
Dissolve two Edward and Son's Not-Beef Bouillon Cubes in half cup of boiling water.
(Edward and Son's Bouillon Cubes are very salty, so don't add any extra sea salt for this recipe!)
Add two tablespoons of tomato paste to the bouillon.
In a 3-cup measuring cup, add one cup of merlot wine and one and a half cups of Imagine Organic Vegetable Broth.
Slowly pour all the liquids into the skillet while using a whisk on the contents to smooth out the sauce.
Cook the sauce over medium heat for at least four minutes.
The French Lentils
Add the cooked French lentils and fold into the sauce gently.
If you want to learn how to cook dried lentil, see How to Cook Dried "French" Lentils.
HINT: If you choose to substitute canned lentils, be sure to drain and rinse off all the canned liquid before measuring and adding to the recipe… cooking dried French lentils tastes much better than canned and saves money.
Turn the burner to a low simmer till everything is hot.
The Mashed Potatoes
Serve the French Lentil Bourguignon over Basic Vegan Mashed Potatoes or Fissler Vitaquick Pressure Cooker Mashed Potatoes and add a nice green salad on the side or a seasonal vegetable. I had broccolini on-hand, so I steamed it briefly to al dente and added a pinch of sea salt when plating.
Traditionally, Julia says peas and boiled potatoes are best with this meal. Most of the time, I make vegan mashed potatoes and some steamed sugar snap peas and/or a large green salad to serve with French Lentil Bourguignon. Try a dollop of RAW Cashew Sour Cream and a dusting of chopped Italian parsley.
Regardless of what you choose to serve with the Lentil Bourguignon, remember to remove the bay leaf and enjoy every mouthful of this spectacular remake of Julia's signature dish.
Basic Vegan Mashed Potatoes
RAW Cashew Sour Cream
How to Cook Dried “French” Lentils
How to Cook Dried Beans