French Lentil and Mushroom Bourguignon

A dark, glossy, herb-scented plant-based stew inspired by the bistro cooking of Burgundy - earthy, rich, and deeply satisfying

A systems based approach to wellness and beauty

Vegan recipe - 100% plant-based. No meat, poultry, fish or sea life, no eggs, and no dairy or honey.

About This Recipe

Bourguignon is one of the most evocative words in French cooking. It tells you where the dish comes from - Burgundy, the wine-producing region in eastern France - and it tells you something about how it should taste: slow-cooked, deeply savory, herb-scented, and rich with the kind of flavor that only comes from patience and layering. The classic style is built on wine, mushrooms, pearl onions, carrots, and herbs, slow-braised for hours until everything melds into a glossy, almost velvety sauce. It is the kind of dish that defines French bistro cooking - unpretentious in its roots, elevated in its result.

This Hanuvier version keeps the bistro feeling entirely intact while centering the dish around French green lentils - small, firm, earthy legumes from the Puy region that hold their shape through long cooking and bring a deeply satisfying body to the stew. The wine is replaced by a small amount of balsamic vinegar and good vegetable broth, which together recreate the tangy-savory depth without the alcohol. The mushrooms, pearl onions, carrots, thyme, and bay leaf all remain. The result - dark, glossy, herb-scented, and deeply comforting - tastes like it belongs on a bistro table in Lyon.

If you follow a plant-based wellness routine, this stew pairs well with one of the smoothie recipes from the Hanuvier Wellness Hub - the Berry Rose or Pistachio Cardamom both complement the earthy, herb-scented flavors of this dish beautifully. Add Hanuvier's Plant Protein & Collagen Booster if you want a little vanilla feel to these smoothies, or want to add protein with a full amino acid profile and 5 collagen boosters that support both wellness and beauty.

At a Glance

Ingredients

For the Lentils

• 1 cup French green lentils or brown lentils, rinsed
• 3 cups low-sodium vegetable broth or water
• 1 bay leaf
• 1/4 tsp fine sea salt

For the Bourguignon Base

• 2 tbsp extra-virgin olive oil, divided
• 12 oz (340g) cremini mushrooms, quartered
• 1 cup pearl onions, peeled - or 1 medium yellow onion, sliced into half-moons
• 1 cup carrots, sliced into rounds (about 2 medium carrots)
• 1/2 cup celery, finely diced (about 2 stalks)
• 2 tsp fresh garlic, finely minced (about 2 medium cloves)
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1/4 tsp freshly ground black pepper
• 1/2 tsp fine sea salt, divided
• Wine version: 1/2 cup dry vegan-certified red wine (such as Burgundy, Pinot Noir, or Merlot) + 1/2 cup low-sodium vegetable broth
• No-wine version: 1 cup low-sodium vegetable broth + 1 tbsp balsamic vinegar or red wine vinegar
• 1 tsp low-sodium tamari or soy sauce (optional - for added depth; use certified GF tamari if gluten-free)
• 1 tbsp fresh flat-leaf parsley, finely chopped, for finishing

Serving Options (choose one or combine)

• Mashed potatoes or mashed cauliflower
• Cooked farro or brown rice
• Toasted sourdough bread (contains gluten)
• Extra fresh flat-leaf parsley for garnish
• A small drizzle of extra-virgin olive oil

Instructions

1. Cook the lentils: rinse 1 cup French green lentils under cold water. Place them in a medium saucepan with 3 cups vegetable broth or water, 1 bay leaf, and 1/4 tsp salt. Bring to a boil over high heat, then reduce the heat to a steady simmer. Cook for 22-28 minutes, stirring occasionally, until the lentils are tender but still hold their shape. Drain any excess liquid and discard the bay leaf. Set aside.
2. Brown the mushrooms: heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add the quartered cremini mushrooms in a single layer as much as possible. Cook for 7-9 minutes, stirring occasionally, until deeply browned and their released moisture has mostly evaporated. Transfer to a plate and set aside.
3. Cook the aromatic vegetables: add the remaining 1 tbsp olive oil to the same pan over medium heat. Add the pearl onions (or sliced yellow onion), carrots, celery, and 1/4 tsp salt. Cook for 8-10 minutes, stirring occasionally, until the vegetables begin to soften and the onions take on a little color at the edges.
4. Add garlic, tomato paste, and herbs: add 2 tsp minced garlic to the pan and stir for 30 seconds until fragrant. Add 1 tbsp tomato paste, 1 tsp dried thyme, 1/4 tsp black pepper, and the remaining 1/4 tsp salt. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and coats the vegetables.
5. Build the sauce: pour in your chosen liquid - either the wine version (1/2 cup vegan-certified red wine + 1/2 cup vegetable broth) or the no-wine version (1 cup vegetable broth + 1 tbsp balsamic or red wine vinegar). Add 1 tsp tamari or soy sauce if using. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan. Bring the liquid to a gentle simmer.
6. Combine lentils and mushrooms: add the cooked lentils and the browned mushrooms back into the pan. Stir gently to combine everything and coat the lentils and mushrooms in the sauce.
7. Simmer to thicken: cook uncovered for 10-12 minutes, stirring occasionally, until the sauce has reduced to a glossy, spoonable consistency. If the stew becomes too thick, add a splash of broth - 2-3 tbsp at a time.
8. Taste and balance: taste carefully and adjust as needed - a small splash of broth if too thick, 1 tsp extra vinegar for brightness, or a pinch of salt if flat. The finished stew should taste earthy, savory, gently tangy, and deeply comforting.
9. Finish and serve: turn off the heat and stir in 1 tbsp finely chopped fresh parsley. Spoon over your chosen serving base. Garnish with additional parsley and a small drizzle of olive oil. Serve warm.

Nutritional Information

Approximate values per serving, based on 4 servings. Values are for the bourguignon stew only and do not include the serving base. Values will vary depending on lentil type, mushroom size, broth brand, olive oil measurement, and whether the wine or no-wine version is made.

• Calories: approximately 280-360 kcal
• Protein: approximately 14-18 g
• Carbohydrates: approximately 38-46 g
• Fat: approximately 7-10 g
• Fiber: approximately 12-16 g
• Key Nutrients Present: Protein, fiber, iron, potassium, magnesium, folate, vitamin A (from carrots), vitamin C (from parsley and vegetables).

Nutrition values are approximate and may vary depending on ingredient brands, preparation method, and serving size.

Wellness Connection

This French Lentil and Mushroom Bourguignon is not built around one hero ingredient. Its value comes from the way everything works together: French green lentils bring plant-based protein, fiber, iron, folate, and potassium in a single legume. Cremini mushrooms add savory depth and satisfaction in a way that feels genuinely filling. Carrots, celery, and pearl onions contribute vegetable diversity, color, and micronutrients. Thyme and bay leaf round out the flavor with culinary herbs that have been part of French cooking tradition for centuries. Balsamic vinegar brightens the sauce at the end without adding sugar. Olive oil ties it together with healthy fat.

At Hanuvier, a systems-based approach to wellness means looking at what a meal contributes as a whole rather than isolating any single ingredient. This plant-based bourguignon is deeply satisfying not because it substitutes for something else, but because it is genuinely complete as it is - protein, fiber, vegetables, herbs, and slow-simmered flavor all working together in one beautiful bowl. To round out your daily plant-based protein intake, pair this with one of the smoothie recipes from the Hanuvier Wellness Hub - the Berry Rose Smoothie works beautifully as a light starter before this stew, and the Pistachio Cardamom Smoothie makes an elegant follow-up. Add Hanuvier's Plant Protein & Collagen Booster if you want a little vanilla feel to these smoothies, or want to add protein with a full amino acid profile and 5 collagen boosters that support both wellness and beauty.

Frequently Asked Questions

What is bourguignon and what does this recipe have to do with the French original?

Bourguignon refers to the cooking style of Burgundy, a region in eastern France famous for its wine, mustard, and slow-cooked bistro dishes. The classic bourguignon style is defined by its flavor language - mushrooms, pearl onions, carrots, thyme, bay leaf, wine, and a long slow simmer that produces a dark, glossy, deeply savory sauce. This Hanuvier version builds on that same flavor language using French green lentils as the heart of the dish, with balsamic vinegar and vegetable broth replacing the wine in the no-wine version. The result is a fully plant-based stew that honors the spirit and soul of the original.

Can I use red lentils instead of French green lentils?

No - red lentils are not suitable for this recipe. Red lentils break down during cooking and become soft and mushy, which would make this stew more like a thick soup than a bourguignon with distinct, tender lentils and a glossy sauce. French green lentils (also sold as Puy lentils or lentilles vertes) hold their shape beautifully through long cooking. Brown lentils are a good second choice.

What can I serve the bourguignon over?

The most traditional choice is mashed potatoes, which complement the dark glossy sauce beautifully. Mashed cauliflower is a lighter option. Cooked farro adds a nutty, chewy texture. Brown rice is a neutral, reliable choice. Toasted sourdough works well for a more casual presentation.

Can I make this with wine, and why does it need to be vegan-certified?

Yes - the wine version produces a richer, more complex sauce very close to the classic Burgundy bistro style. Use 1/2 cup dry vegan-certified red wine in place of 1/2 cup of the vegetable broth, and omit the balsamic vinegar since the wine provides the tangy depth. Vegan certification matters because many wines are processed using fining agents - substances added during production to clarify the wine. Some traditional fining agents are animal-derived, including isinglass (made from fish swim bladders), gelatin, egg white (albumin), and casein (a milk protein). None of these are listed on wine labels in most countries because they are processing aids rather than ingredients. Always choose a wine explicitly labeled vegan-certified or vegan-friendly.

Can I make this ahead?

Yes - and it is worth doing. The French Lentil and Mushroom Bourguignon tastes noticeably better the next day as the flavors deepen and meld together. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat for 6-8 minutes, adding 1-2 tbsp vegetable broth or water if the sauce has thickened too much. A small splash of vinegar or a squeeze of lemon before serving can refresh the flavor.

Is this recipe gluten-free?

The bourguignon stew itself is gluten-free as written, provided you use certified gluten-free tamari (or omit the tamari entirely) and choose a gluten-free vegetable broth. Serve over mashed potatoes, mashed cauliflower, farro, or brown rice rather than sourdough for a fully gluten-free meal. Always check your individual product labels.

What is Hanuvier's systems-based approach to wellness and beauty?

The body functions as an interconnected system, with nutrients participating in multiple biological processes and often working alongside one another. Hanuvier uses this systems perspective to develop thoughtfully formulated products that support wellness, beauty, or both through a holistic approach rather than a single-ingredient focus.

Related Recipes & Articles

More plant-based mains and stews from the Hanuvier Wellness Hub

• Mujadara - Levantine Lentils and Rice
• Ratatouille - Provencal Vegetable Stew
• Misir Wat - Ethiopian Red Lentil Stew
• Muhammara - Syrian Roasted Red Pepper Dip

Pair this stew with a smoothie from the Hanuvier Wellness Hub

• Berry Rose Smoothie - light and bright as a starter
• Pistachio Cardamom Smoothie - warm and elegant as a follow-up
• Matcha Sesame Smoothie - earthy and energizing

From the Hanuvier Wellness Hub

• Is Protein Alone Enough? The Case for a Systems-Based Approach to Wellness
• Wellness and Beauty: Can One Truly Exist Without the Other?