Welcome to The Storied Recipe Podcast — a show about food, culture, and love.
Lexi and Beth, the mother-daughter team behind the popular Crowded Kitchen, shared this elegant Vegetarian Coq au Vin (Lentil Mushroom Stew) with me. Their episode, “We Learned to Trust Each Other,” is a lovely companion while you cook this dish.
Lentils are humble, nutritious, and endlessly useful—packed with protein and fiber, and perfect for quick weeknight meals. But with the right techniques and ingredients, they can become refined and restaurant-worthy.
This Vegetarian Coq au Vin from Crowded Kitchen layers fruity red wine, a splash of brandy, fresh herbs, meaty mushrooms, and sweet pearl onions to turn earthy lentils into a sophisticated, comforting stew.
Keys to this Recipe
- Pearl onions: simmered in broth and herbs they become sweet, silky, and decadent.
- Meaty mushrooms: they add texture and an earthy, substantial bite.
- Fruity wine and brandy: essential to capture the classic Coq au Vin depth without chicken.
- Fresh herbs and Herbes de Provence: they brighten and round out the flavors.
Which lentils work best?
Choosing the right lentils makes a big difference. For a stew that holds its shape and offers texture contrast, opt for sturdier varieties.
First Choice: French Lentils
French (Puy) lentils stand out because:
- They are small and firm.
- They retain shape and texture during long cooking.
- They offer a subtle peppery, nutty bite that complements the wine and mushrooms.
Second Choice: Brown or Green Lentils
- Affordable and widely available, they work well for a quicker version.
- They cook faster than French lentils and are milder in flavor.
- Check them around 20 minutes; they won’t hold up as long to extended simmering.
Avoid: Red Lentils
- Red lentils cook and disintegrate quickly, producing a softer, puree-like texture.
- They don’t provide the hearty bite needed to pair with mashed potatoes or polenta in this dish.
Also Great: Black (Beluga) Lentils
- Small and dramatic, black lentils hold up well and add visual contrast.
- They behave similarly to French lentils in cooking time and texture.
Which mushrooms work best?
- White button mushrooms are an excellent choice: economical, attractive, and firm when cooked.
- Cremini (Baby Bella) mushrooms add a deeper flavor and still hold their shape.
- Shiitake add umami, but remove and cook the stems longer to soften them.
- Porcini or other wild mushrooms bring an elevated, earthy complexity if you want to splurge.
Best wine for Coq au Vin?
- Choose a fruity, medium-bodied red like Merlot, Pinot Noir, or Beaujolais to complement the mushrooms and lentils.
- A lighter red keeps the dish balanced and lets the other flavors shine.
About those pearl onions…
- Pearl onions are not interchangeable with diced onion here—their texture and sweetness are key.
- They become melt-in-your-mouth tender and add a touch of sweetness that elevates the stew.
- To peel them easily, blanch for a few minutes then plunge into cold water; the skins slip off readily.
What to Serve With Vegan Lentil Coq au Vin
- Serve over creamy mashed potatoes for classic comfort—roasted garlic in the mash is a delicious addition.
- Polenta, buttered noodles, or crusty bread also pair beautifully and soak up the rich sauce.
Equipment List
- Enameled Dutch oven or large heavy pot
- Small saucepan for the roux
- Whisk
Recipe Contributors: Lexi & Beth of Crowded Kitchen
Lexi and Beth are the mother-daughter duo behind Crowded Kitchen. Their work focuses on approachable, flavorful plant-based recipes and they brought this Vegetarian Coq au Vin to life with thoughtful technique and hearty ingredients.
Their episode on The Storied Recipe Podcast, “We Learned to Trust Each Other,” explores their relationship, coaching, nutrition, and what it takes to work together as family. It’s a great listen while you cook.
Recipe
Vegetarian Coq Au Vin (Lentil Mushroom Stew)
- Total Time: 2 hours 20 minutes
- Yield: 8 servings
Description
Soft pearl onions, meaty mushrooms, earthy lentils, and a rich red wine sauce come together in this elevated vegetarian take on Coq au Vin.
Ingredients
- 2 tbsp olive oil
- 3–4 cloves garlic, minced
- 16 oz button mushrooms, sliced thinly
- 8 oz pearl onions
- 2 cups carrots, peeled and sliced
- 2 tbsp tomato paste
- 2 cups vegetable stock
- 1½ cups dry, fruity red wine
- ¼ cup brandy or cognac
- ½ cup French green lentils (dry)
- ¼ cup chopped fresh parsley
- 2 tbsp chopped fresh thyme
- 2 bay leaves
- 1 tsp Herbes de Provence
- 1 tsp fine-grain kosher salt, plus more to taste
- ½ tsp ground black pepper, plus more to taste
- 2 tbsp vegan butter
- 1 tbsp all-purpose flour (or gluten-free if needed)
- For serving: mashed potatoes, polenta, or pasta
Instructions
- Heat olive oil in an enameled Dutch oven or large pot over medium heat.
- Add the garlic and sauté 2–3 minutes. Add mushrooms and cook, stirring, until they release liquid and soften, about 8–10 minutes.
- Add the pearl onions, carrots, and tomato paste; cook 5 minutes. Pour in the vegetable stock, red wine, brandy, lentils, parsley, thyme, bay leaves, Herbes de Provence, salt, and pepper. Stir and bring to a boil.
- Reduce heat to medium-low, cover, and simmer for 45 minutes, stirring every 10 minutes or so.
- In a small saucepan over low heat, melt the vegan butter, then whisk in the flour to form a smooth roux. Cook a minute to remove the raw flour taste.
- Whisk the roux into the stew and simmer uncovered for 15 more minutes until the sauce is thick and silky.
- Adjust seasoning, remove bay leaves, and serve over mashed potatoes, polenta, pasta, or with crusty bread.
Notes
Pearl onions are the distinguishing element here—if you can, use them for their texture and sweetness. If peeling is tedious, blanch briefly and shock in cold water to slip the skins off easily.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Cuisine: French-inspired
Nutrition (per serving)
- Calories: 201
- Sugar: 5 g
- Sodium: 610 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 19 g
- Fiber: 6 g
- Protein: 6 g