the storied recipe
From The Crowded Kitchen
This magical Vegan Lentil Stew recipe from guests, Beth and Lexi at Crowded Kitchen, has all the rich, fresh layers of flavor and texture that you love in traditional Coq au Vin – except with plant-based proteins.
Contributed by my podcast guests Beth & Lexi (The Crowded Kitchen), this elevated dish is a VEGAN delight worthy of any Saturday night dinner party.
· 16 oz mushrooms · 8 oz pearl onions · 2 cups carrots · 2 tbsp tomato paste · 2 cups stock · 1 ½ cups red wine · ¼ cup brandy or Cognac · ½ cup lentils (dry lentils) · 1 tsp Herbes de Provence
Keys to this Recipe:
– Key #1: The pearl onions. – Key #2: Meaty mushrooms. – Key #3: A fruity wine & brandy. – Key #4: Fresh herbs (and dried Herbes de Provence).
Which lentils work best?
· First Choice: French Lentils · Second Choice: Brown Lentils or Green Lentils · Also Great: Black Lentils · AVOID: Red Lentils
– Lexi and Beth recommend a fruity wine like Merlot, Pinot Noir, or Beaujolais. – Likewise, this article from Drink and Pair suggests a light or medium bodied red
Vegetarian Coq Au Vin: Easy Mushroom Lentil Stew
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