Ingredients

• 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

1. Add oil to a large stove top pot and bring to a medium heat.
2. Add the chopped onion, salt, and pepper. Cook until onion become translucent, about 5-6 minutes.
3. 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.
4. Add the carrots and lentils, stir to combine.
5. 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.
6. 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.
7. 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.
8. Serve hot over potatoes or with bread. Enjoy!