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A Healthy Dose of Optimism | Lentil and Mushroom Bourguignon

January 30, 2012













Life is full of good days and bad days, and in-between days. Some days you might have difficulty putting one foot in front of the other, other days you might have limitless energy. Some days are productive, others less so. Some days might bring good moods, others might bring sour moods. Some days you might have tunnel vision, other days you’re capable of seeing the bigger picture. That’s just how life works.

But for those less-than-optimal days, I have a suggestion. Actually, Jessica does. Please take a moment to watch.


Seriously, don’t even try to tell me that you’re not smiling right now.

Or giggling.

Or thinking about what you like about your life.













The part where she claps authoritatively after saying “I like my whole house!”…I just can’t not giggle. It’s impossible. Thank you Jessica, for that little dose of optimism – that reminder of all of the good things in my life. I like my haircuts too…well, usually…

Now that we’re smiling, let’s make some dinner, shall we? I think this hearty lentil and mushroom bourguignon will leave you smiling too…with a happy belly to boot.

























Lentil and Mushroom Bourguignon (adapted from Treehugger)

1 TBSP. olive oil
1 small onion, finely chopped
2 TBSP. butter
4 garlic cloves, crushed
1 tsp dried thyme
2 large portobello mushrooms, sliced
3 cups cremini mushrooms, sliced
1 cup cooked brown lentils
1 cup red wine
1 TBSP. flour
2 cups vegetable broth
1 TBSP. tomato paste
Salt and pepper to taste
Sour cream and parsley for garnish (optional)

In a large skillet, heat the olive oil and sauté the onion for 2 to 3 minutes, until soft. Add the butter, garlic, thyme and mushrooms and cook until the mushrooms release their liquid, soften and then just start to brown. Add the lentils and cook for 1 or 2 minutes, then add the wine and cook for a few minutes more, scraping the bottom of the skillet, until the wine has almost cooked off. Sprinkle the flour over the lentil and mushroom mixture and stir to blend, then add the broth and tomato paste. Bring to a simmer and cook, stirring often, for about 10 minutes, or until the sauce is thick and dark and the mushrooms are tender. Serve hot over buttered egg noodles.













Have a great week friends! And remember, you can do anything good. 🙂

8 Comments leave one →
  1. January 30, 2012 9:28 pm

    YUM!!! Can’t wait to try this one! Thanks so much!
    I love Jessica’s daily affirmation 🙂 Sometimes it pops into my head during particularly brutal hot yoga classes 🙂 Hope you’re doing well Sweetheart!

  2. January 31, 2012 9:36 am

    Oh my goodness, how adorable! That Jessica has the right idea

  3. February 1, 2012 4:05 pm

    I LOVE this recipe! The beef version is so delicious, but can be awfully heavy. What a brilliant idea to sub in lentils- perfect flavor combo.

  4. February 2, 2012 11:13 am

    What a cutie! There is so much to like. This recipe too. Looks wonderful. I’ve always wanted a veggie recipe and now I have one. Thanks!

  5. February 11, 2012 7:52 pm

    i justmade this for dinner and oh my goodness!!! In the spirit of Jessica, I just want to stand on the kitchen counter and sing “I LOVE MY LENTILS! I LOVE MY MUSHROOMS! I LOVE MY RED WINE!!…” I love it! thanks so much for posting 🙂

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