Red Wine Braised Lentils with Mushrooms & Rosemary

This dish is incredibly delicious. There is so much richness and depth happening for a simple pot of lentils. Perfect healthy comfort food for the cooler months. Lentils and Mushrooms are simmered with mirepoix, lots of garlic, red wine, rosemary, smoked paprika, a few other ingredients for complexity and finished with green peas and a touch of vegan butter. I really like the addition of peas but if that isn't your thing you can leave them out. I used brown lentils, but you can definitely use green if that is what you have or prefer. 

This dish is delicious if you just take a taste out of the pot, but for me the magic REALLY happens when paired with creamy mashed potatoes. This meal is humble, yet gorgeous and totally dinner party worthy. I boiled yellow potatoes in salted water, and then mashed with vegan sour cream, olive oil and a bit more salt & pepper. 

Garnish with fresh chopped parsley, and if you would like a bit more minced rosemary. Somehow I was wanting both on mine. Serve with different sides of vegetables. I made a grated carrot salad with raisins and pecans, because I was craving it, but I think roasted or steamed carrots, brussels sprouts, or green beans would all be vegetables I gravitate to to serve along side. 

Serves 6-8

Ingredients:

• Veg oil
• 4 cups sliced mushrooms
• 2 large sweet onions, diced
• 2 carrots, diced
• 2 stalks of celery, diced
• 12 cloves of garlic, chopped
• 1 tsp smoked paprika
• 6 tbsp tomato paste
• 2 cups dried lentils (green or brown)
• 1 cup dry red wine
• 8 cups veg stock
• 2 tsp minced rosemary
• 1/4 cup maple syrup
• 2 tbsp vegan butter
• 2 tsp soy sauce
• splash of good quality balsamic vinegar
• 1 cup frozen peas
• s & p

Method:

1. In a cast iron pan, heat a bit of veg oil. When pan is hot add mushrooms. Cook until golden  brown. Set aside.
2. In a pot heat a swirl of veg oil over medium heat. Cook onion, carrot & celery in veg oil until softened. Add garlic and cook 3 more minutes. Season with S & P
3. Add tomato paste & smoked paprika. Cook while stirring for 1 minute.
4. Add red wine and browned mushrooms. Let wine reduce a bit.
5. Now add dried lentils, veg stock and season with more S & P
6. Add maple syrup, balsamic vinegar, rosemary & soy sauce.
7. Simmer until lentils are cooked and liquid is reduced and thickened. (lentils should be soft but still have some texture)
8. Add vegan butter & frozen peas.
9. Taste and adjust seasonings. 
10. Serve over mashed potatoes. Garnish with fresh parsley, and more minced rosemary if desired.