Lentil Bourguignon with Butter Bean Mash by Jess Beautician

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

green lentils

🥗Healthier: brown lentils

💰Cheaper: canned lentils

Canned lentils save time and effort.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is cost-effective for sautéing.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Bouillon is a budget-friendly alternative.

Pour around 2 tablespoons of Mr Organics extra virgin olive oil into a large pan on medium heat.

Peel and finely dice 1 medium white onion and add it into the pan with the hot oil.

Peel and finely mince 4 cloves of garlic, then add the garlic into the pan with the onion and sweat them down for a couple of minutes.

Trim the ends of 1 stick of celery, thinly slice it, and finely mince it.

Peel and roughly chop 1 medium carrot or 5 small snack carrots, then add the carrots and celery into the pan with the onion and garlic, continuing to cook for another couple of minutes.

Trim the stalks of 250 grams of white or Chestnut mushrooms, quarter them, and add them into the pan with the other vegetables, frying until well cooked and slightly caramelized.

Add 2 tablespoons of flour into the pan and stir it through the vegetables and mushrooms to coat them well, frying for a couple of minutes to ensure there's no flowery taste.

Add in 1 teaspoon each of dry thyme and rosemary, or use fresh herbs if available.

Add 1 tablespoon of Mr Organics tomato and vegetable flavor paste and mix it through the pan well.

Pour in 1/2 cup of red wine and cook off the alcohol for a couple of minutes, increasing the heat to medium-high and stirring constantly.

Add 1 tablespoon of soy sauce, 1 tablespoon of vegan Worcester sauce, 1 teaspoon of Marmite, and 1 single bay leaf.

Pour in 500 milliliters of vegetable stock to deglaze the pan, stirring everything well and continuing to cook until the sauce thickens into a rich gravy.

Drain and rinse 1 can of Mr Organics Beluga lentils, then add them into the pan, seasoning with a good pinch of sea salt and cracked black pepper.

Stir well and leave to simmer uncovered, stirring occasionally for 40 minutes.

20 minutes before the Bourguignon is ready, peel and quarter 2 large potatoes and add them to a large pan of boiling lightly salted water, boiling for around 20 minutes until softened.

Drain the water from the potatoes and from 1 can of Mr Organics organic butter beans.

Add the butter beans to the drained potatoes, drizzle in another 2 tablespoons of Mr Organics extra virgin olive oil, pour in 1/2 cup of unsweetened oat milk, and add 1 tablespoon of whole grain mustard, seasoning with sea salt and black pepper.

Mash everything together well using a potato masher or ricer until combined.

Serve the mashed butter bean potatoes in a dish, then stir the Bourguignon one last time before serving it over the top, garnishing with fresh chopped parsley or thyme.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary