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Lentils with Wine Glazed Vegetables


submitted by sarahjane on Dec-24-04
(this recipe is good for dinner)
(this recipe is suitable for vegetarians)
servings: (not specified)

Another good winter dish, although it must be said, this is CONSIDERABLY better the second day, when all the flavours have had a chance to gel.

The original recipe, from Deborah Madison, called for dried de puy lentils simmered for half an hour.  Since I am both lazy and cheap, I use the ones that come in a can.  It also called for celery, which I have replaced with fennel.


2 tbsps olive oil
1 onion, diced
1 large carrot, diced
1 fennel bulb, diced
1/2 tsp salt
1 garlic clove, minced
1 bay leaf
1 tbsp tomato paste
1 cup red wine
1 can lentils, rinsed
1/2 cup water
1 tbsp Dijon mustard
1 tbsp parsley, chopped

1. Heat 1 tbsp of oil in skillet.
2. Add onion, carrot, fennel, and salt.
3. Cook over medium-high heat, stirring frequently, until browned, about 10 minutes.
4. Add bay leaf, garlic and tomato paste, cook 1 minute.
5. Add wine.
6. Bring to a boil, then lower heat and simmer until liquid is syrupy and vegetables are tender, about 10 minutes.
7. Stir in mustard, lentils and water.
8. Simmer until liquid is reduced, then stir in remaining tbsp of oil.
9. Serve with a flourish of chopped parsley.




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