Mushroom Lentil Bourguignon
- 55 min
- β β¬2.46
- 2 servings
- Easy
button mushrooms, cooked brown lentils, and carrots: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- celery
Equipment
- stove
Prepare
Wash potatoes
Wash potatoes, peel or trim any tough ends, and cut into 1 cm dice. Wash carrot, peel or trim any tough ends, and cut into 1 cm dice.
Cook
Peel and halve onion
Peel and halve onion, then finely dice. Wipe button mushrooms clean with a damp cloth and cut into 5 mm slices.
Drain cooked brown lentils in a sieve
Drain cooked brown lentils in a sieve, rinse and drain thoroughly.
Cook potatoes
Put potatoes in a pot and just cover with tap water. Bring to the boil, simmer for 15 minutes until easily pierced with a fork, then drain.
Heat rapeseed oil in a large pot over medium heat
Heat rapeseed oil in a large pot over medium heat. Add onion, carrot and fry for 6 minutes, stirring regularly, until softened and lightly browned.
Brown button mushrooms
Add button mushrooms to the same pot and fry for 7 minutes, stirring, until cooked through. Add tomato passata, vegan vegetable stock powder.
Tap water to the pot and stir well
Tap water to the pot and stir well. Bring to the boil, then cover and simmer gently for 12 minutes until the firm ingredients are tender, stirring occasionally.
Add cooked brown lentils to the pot and stir well
Add cooked brown lentils to the pot and stir well. Bring to the boil, then cover and simmer gently for 5 minutes until the firm ingredients are tender.
Stirring occasionally
Stirring occasionally. Season with iodised salt, black pepper now and mix thoroughly before serving.
Finish
Divide the cooked base potatoes between the servings
Divide the cooked base potatoes between the servings. Arrange the already prepared button mushrooms, cooked brown lentils, carrot, onion alongside.
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