French Lentils With Wine-Glazed Vegetables

 Prep Time:  10 min
 Cooking Time:    45 min
 Servings:  1 person  

Contributed by: Shira McDermott
Source: https://www.eatgrain.ca/blogs/journal/lentils-with-wine-glazed-vegetables  

  • 1 1/2 cups dry French Lentils
  • 1 1/2 tsp salt
  • 1 bay leaf
  • 2 tbsp extra virgin olive oil, plus more
  • 1 onion, cut into 1/2-inch dice
  • 1 large carrot, cut into 1/4-inch dice
  • 1 celery rib, cut into 1/4-inch dice
  • 1 garlic clove, mashed
  • 1 tbsp tomato paste
  • 2/3 cup dry red or white wine
  • 2 tsp Dijon mustard
  • 2 tbsp butter

Put the lentils in a saucepan with 3 cups of water, 1 teaspoon salt, and the bay leaf. Bring to a boil, then lower the heat to a lively simmer and cook until the lentils are tender but hold a little texture, about 25 minutes.

Meanwhile, heat the oil in a large skillet. Add the onion, carrot, and celery, season with 1/2 tsp of salt, and cook over medium-high heat, stirring frequently, until the vegetables are browned, about 10 minutes. Add the garlic and tomato paste, cook for 1 minute more, and then add the wine. Bring to a boil and then lower the heat and simmer, covered, until the liquid is syrupy and the vegetables are tender, about 10 minutes. Stir in the mustard and add the cooked lentils along with their broth. Simmer until the sauce is mostly reduced, then stir in the butter, and season with pepper.

Serve with greens/arugula, and crumbled goat cheese, and a generous drizzle of olive oil. We especially like them with broiled parmesan cheese toasts, which are made just as they sound.

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