🇫🇷 French

Lentils Bourguignonne

Name: Lentils Bourguignonne
Prep time: 25 min
Cook time: 78 min
Total time: 103 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 tbsp Butter; to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 3 medium, cubed Potato; 100 g Bacon; 1 tsp Black Peppercorns; 200 g Mushrooms; 2, thickly sliced Carrot; 250 g Lentils; 750 ml Stock or Broth; 500 ml Red Wine

🇫🇷 French

A slow-simmered french pot of lentils, root vegetables and rich broth — dinner that tastes like a warm kitchen on a cold day. About 103 minutes from fridge to table.

Prep 25 min Cook 78 min Serves 4 Hard

Ingredients

Butter2 tbsp
Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Potato3 medium, cubed
Bacon100 g
Black Peppercorns1 tsp
Mushrooms200 g
Carrot2, thickly sliced
Lentils250 g
Stock or Broth750 ml
Red Wine500 ml

Optional extras

Tarragonhandful, to finish

Instructions

1
Warm the Butter in a heavy casserole and brown the lentils well on all sides — real colour means real flavour.
2
Lift the lentils out, soften the onion and garlic in the same pot, then add the black peppercorns.
3
Return the lentils, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with tarragon right before serving.

Chef's tip

Prep everything before the heat goes on — french cooking moves fast once it starts.

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Video: Chef Jonathon Sawyer's Red Wine-Braised Lentils & Frisee Salad Dijon · on YouTube