This mushroom bourguignon with green lentils is a finger licking good, super-easy and very healthy recipe that you can prepare in only 30 minutes. It can be the perfect side dish as well as a great starter. I made this dish on one of my vegetarian days (I try to be one about 4-5 days per week) to accompany a ratatouille, and came up wit this recipe because I had bought way too many mushrooms. Guess what happened? This was devoured a lot faster than the ratatouille – it was a delightful surprise, so I hope you’ll also enjoy it! 🙂
Cooking time: 10min preparation, 20min cooking[twocol_one] [ingredients title=”Ingredients”]
- 1 tbsp olive oil
- 500g chestnut mushrooms, sliced
- 4 garlic cloves, chopped
- 1 leek, sliced
- 1 carrot, sliced
- 1 vegetable stock
- 1/2 cups of green lentils
- 1 tbsp rosemary
- 1 tbsp thyme
- 1 tsp marjoram
- 1 tsp oregano
- 1/2 cups of red wine
- 1 cup of boiling water
- In a large pan heat the oil and fry the garlic together with the herbs (rosemary, thyme, marjoram and oregano).
- Add the rest of the ingredients together with a cup of boiling water (that will create a delicious sauce and cook the lentils).
- Cover and cook on medium-high heat for 20 minutes. Stir from time to time to make sure nothing sticks to the pan and burns.
That’s it! Super easy, or what? I told you! 😉
Love, happyholism and nom-nom,