From treehugger.com, although the original post is now gone.

A rich, deeply flavourful meal that is as hearty and satisfying as the non-vegetarian version, and this one is healthier for you!

It takes awhile to pull this together, as you want to leave plenty of time to let the red wine cook down, and then let the stock thicken into a dense sauce.

The flavours develop particularly well with the left-overs (if you have any).

Prep time: 15 minutes 

Cook time: 60 minutes 

Total time: 75 minutes 

Yield: 3-4 servings (without the mash or rice)

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 small yellow onion, finely chopped
• 2 tablespoons butter
• 3 garlic cloves, crushed
• 1 teaspoon dried thyme
• 2 large portobello mushrooms, sliced
• 2 1/2 cups button, brown or cremini mushrooms, sliced
• 1/3 cup raw brown lentils (pre-soaked overnight)
• 1 cup red wine
• 1 tablespoon flour
• 1 1/2 cups vegetable stock (1 stock cube, 375ml boiling water)
• 1 tablespoon tomato paste
• 1 tablespoon red miso paste
• 1 cup pearl onions, peeled
• 1/4 teaspoon msg
• 1 pinch salt and pepper to taste

Cooking Directions

1. In a large, heavy skillet, heat the olive oil. Add the onions and saute them until they soften, about 3 minutes. Add the butter, garlic, thyme, salt and pepper and mushrooms and cook the mixture until the mushrooms soften and begin to brown and caramelise.
2. Add the lentils and cook for about 2 minutes, then add the wine. Continue to cook until the wine has almost cooked off.
3. Sprinkle the flour over the mixture and stir to evenly blend it in. Add in the vegetable stock, tomato paste, and miso paste.
4. Bring the mixture to a simmer and cook, stirring often, for about 10 minutes or until the sauce is thick and dark and the mushrooms are tender.
5. While the mixture is simmering, drizzle a small skillet with olive oil and place it over medium-high heat. Add in the halved pearl onions and saute them until they caramelise on the outside. Add them into the mushroom mixture, give everything a stir, add, msg, and taste to adjust salt and pepper seasoning.
6. Serve the bourguignon hot with creamy mashed potatoes, over roasted vegetables, or rice.