bourguignon

Life is full of good days and bad days, and in-between days. Some days you might have difficulty putting one foot in front of the other, other days you might have limitless energy. Some days are productive, others less so. Some days might bring good moods, others might bring sour moods. Some days you might have tunnel vision, other days you’re capable of seeing the bigger picture. That’s just how life works.

But for those less-than-optimal days, I have a suggestion. Actually, Jessica does. Please take a moment to watch.

Seriously, don’t even try to tell me that you’re not smiling right now.

Or giggling.

Or thinking about what you like about your life.

The part where she claps authoritatively after saying “I like my whole house!”…I just can’t not giggle. It’s impossible. Thank you Jessica, for that little dose of optimism – that reminder of all of the good things in my life. I like my haircuts too…well, usually…

Now that we’re smiling, let’s make some dinner, shall we? I think this hearty lentil and mushroom bourguignon will leave you smiling too…with a happy belly to boot.

Lentil and Mushroom Bourguignon (adapted from Treehugger)

1 TBSP. olive oil
1 small onion, finely chopped
2 TBSP. butter
4 garlic cloves, crushed
1 tsp dried thyme
2 large portobello mushrooms, sliced
3 cups cremini mushrooms, sliced
1 cup cooked brown lentils
1 cup red wine
1 TBSP. flour
2 cups vegetable broth
1 TBSP. tomato paste
Salt and pepper to taste
Sour cream and parsley for garnish (optional)

In a large skillet, heat the olive oil and sauté the onion for 2 to 3 minutes, until soft. Add the butter, garlic, thyme and mushrooms and cook until the mushrooms release their liquid, soften and then just start to brown. Add the lentils and cook for 1 or 2 minutes, then add the wine and cook for a few minutes more, scraping the bottom of the skillet, until the wine has almost cooked off. Sprinkle the flour over the lentil and mushroom mixture and stir to blend, then add the broth and tomato paste. Bring to a simmer and cook, stirring often, for about 10 minutes, or until the sauce is thick and dark and the mushrooms are tender. Serve hot over buttered egg noodles.