Mushroom Lentil Bourguignon

July 06, 2014

A #MeatlessMonday version of the French classic dish, this Mushroom Lentil Bourguignon has all the flavors without the meat.

1 cup dried lentils
3 cloves garlic, minced
1 cup diced onion
1 cup diced carrot
1 cup sliced shiitake mushrooms
3 cups sliced Portobello mushrooms
2 cups sliced cremini mushrooms
1 cup burgundy wine or other full bodied red
3 cups fat free vegetable
2 tablespoons cornstarch
1/2 cup water
2 tablespoons tomato paste
2 cups pearl onions, thawed
8 ounces egg noodles, cooked
1/2 cup chopped parsley

Soak the lentils overnight in water to cover. Drain and set aside. Heat a Dutch oven over medium-high heat. Add the garlic and sauté 1 minute. Add the onions and carrots and cook until the onions are...
See the full directions on my site

Nutritions

Calories
367

Sodium
817mg
34% DV

Fat
12g
18% DV

Protein
20g
40% DV

Carbs
63g
21% DV

Fiber
16g
64% DV