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Lentils with Wine-Glazed Vegetables

21 July 2014

This delicious recipe is one I’ve been loving recently, adapted by Heidi over at 101 Cookbooks from Deborah Madison’s incredible cookbook, Vegetarian Cooking for Everyone. These liight but savoury lentils are simple and absolutely fantastic to pack and take to work or on the road – I’m planning to make a batch for my next round of travels.

Ingredients

Prep time:
Cook time:
Serves: 4
  • 1 1/2 cups Umbrian lentils or lentils du Puy
  • salt and freshly ground pepper
  • 1 bay leaf
  • 2 teaspoons 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 tablespoon tomato paste
  • 2/3 cup / 160 ml dry red wine
  • 2 teaspoons Dijon mustard
  • 2 tablespoons butter

 

Method

  1. 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.
  2. Meanwhile, heat the oil in a large skillet. Add the onion, carrot, and celery, season with 1/2 teaspoon of salt, and cook over medium-high heat, stirring frequently, until the vegetables are browned, about 10 minutes.
  3. Add the garlic and tomato paste, cook for 1 minute more, an then add the wine. Bring to a boil and then lower the hear and simmer, covered, until the liquid is syrupy and the vegetables are tender, about 10 minutes.
  4. 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.
  5. Serve topped with greens/arugula, and crumbled goat cheese, and a generous drizzle of olive oil.

 

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