Description
An easy one-pot, vegetarian spin on the traditional French dish.
Ingredients
Units
Scale
- 2 tablespoons oil
- 1/2 small yellow onion, finely chopped
- 8 ounces Bella mushrooms, prepped and chopped
- 3 cloves of garlic, chopped
- 3–4 stems of fresh thyme
- 1 teaspoon fresh chopped rosemary
- 1 tablespoon soy sauce
- 2 tablespoons tomato paste
- 3 carrots, peeled and chopped
- 1/2 cup black or green lentils, soaked for at least 6-8 hours
- 1 cup red wine
- 2 cups of vegetable broth, more if needed
- 2 tablespoons of butter
- 3 tablespoons all-purpose flour
Instructions
- Add oil to a large stove top pot and bring to a medium heat.
- Add the chopped onion, salt, and pepper. Cook until onion become translucent, about 5-6 minutes.
- Add the mushrooms to the pot and stir. Cook for about 2-3 minutes to release some of the water from the mushrooms, then add the garlic, thyme, rosemary, soy sauce, and tomato paste. Cook for a minute until the tomato paste is fragrant and has darkened slightly in color.
- Add the carrots and lentils, stir to combine.
- Add the wine and the vegetable broth to the pot. Bring to a light boil, then turn down to a simmer and cover the pot. Cook for about 20 minutes until lentils are soft.
- In a small stove top pot, add the butter and melt over low heat. Add the flour and stir to combine with the butter until a thick paste forms, remove from heat. Add the roux to the coq au vin and stir to combine.
- Simmer uncovered for another 5 minutes until coq au vin is thickened. Taste and salt as needed. If you used a dry red wine, you can also add a tablespoon of sugar or honey to balance out the flavor at this time as well. If stew is too thick, add a little broth as needed.
- Serve hot over potatoes or with bread. Enjoy!
- Prep Time: 15
- Cook Time: 40