Best Lentils Braised In Red Wine Recipes

RED WINE BRAISED FRENCH LENTILS

Steps:

• Parboil the lentils 5 minutes and drain. Set aside.
• Heat 1 tablespoon of olive oil in a medium saucepan or Dutch oven over medium-high heat. Add the onion, celery, and carrots. Sauté 5 minutes until lightly browned.
• Add garlic, tomato paste and sage. Cook 1-2 minutes more, stirring frequently.
• Stir in wine, water, mustard, lentils, bay leaf, salt and pepper. Bring to a boil, reduce to simmer. Gently simmer partially covered for 25 minutes or until tender, stirring occasionally.
• Meanwhile, heat remaining 2 teaspoons of olive oil in a sauté pan over medium-high heat. Add pearl onions; season with salt and pepper. Sauté 5-7 minutes until tender and caramelized, stirring frequently.
• Once lentils are tender, add the spinach a couple handfuls at a time allowing each addition to wilt before adding the next.
• Stir pearl onions into the lentils. Remove bay leaf.
• Serve warm in bowls with toasted bread of choice or as a side dish. See post for additional serving suggestions. Enjoy!

LENTILS BRAISED IN RED WINE

Steps:

• Peel the carrot and garlic cloves; chop finely with the celery, onion, and bacon, or process everything until finely chopped.
• Heat the oil in a large pan, and add the chopped vegetables and bacon; cook them over a gentle heat until soft, which will take up to 10 minutes.
• Tip the lentils into the pan and stir them around to get slicked with the oil, and then add the bay leaves and dijon mustard.
• Pour in the red wine and the water, or enough water so that the lentils are just covered in liquid.
• Bring to a boil and cover; simmer for about 30 minutes or until just tender.
• When the lentils are cooked, check the seasoning and add salt if needed and dress with a little olive oil as you serve them.
• Sprinkle chopped fresh parsley over the top, if desired.