This recipe is one of the first I posted on my blog, and it quickly became a favorite. I’m making some changes to the look and feel of my site, so I’m re-posting some older recipes in a single format, rather than all the recipes together in a running list. It will make it much easier to find recipes and other posts in the future.
So, why lentils? First off, they’ve become a great staple in my vegetarian diet. They are high in both fiber (8g) and protein (9g) per 1/2 cup serving, which satisfies hours after eating, which helps control appetite.
Italian lore says that you’ll have good luck all year long if you serve lentils on New Year’s Day. You won’t go wrong with serving this great dish up, regardless of how your year turns out 🙂
Lentils with Wine Glazed Vegetables
1 1/2 cups lentils, sorted and rinsed
1 bay leaf
2 teaspoon olive oil
salt and pepper
1 onion, cut into 1/2 in dice
1 large carrot, cut into 1/4 in dice
1 celery rib, cut into 1/4 in dice
2 garlic cloves, chopped
1 tablespoon tomato paste
2/3 cup red wine
3 teaspoons Dijon mustard
2 tablespoons extra virgin olive oil
2 teaspoon parsley
Put lentils in saucepan with 4 cups water. Add salt (I don’t use much)and bay leaf. Bring to a boil, then lower heat to simmer, cover and cook until lentils are tender but still hold texture, about 25-30 minutes.
In another, larger pot, heat oil. Add onion, carrot, and celery, season with a little salt, and cook on medium high heat, until veggies are browned, about ten minutes. Add the garlic and tomato paste, cook for one minute more, then add the wine. Bring to a boil and then lower heat, and simmer, covered, until the liquid is thickened and the veggies are tender, about 10-15 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 remaining olive oil and season with pepper. Ladle into bowls, and sprinkle parsley on top. Serve with whole grain bread/rolls.
option: Add a can of fire roasted diced tomatoes.