Vegetarian Cooking for Everyone

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* Exported from MasterCook *

 

Green Lentils with Wine-Glazed Vegetables

 

Recipe By : Vegetarian Cooking for Everyone -- Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories : Beans & Legumes Vegan

Thanksgiving/Christmas

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups French green lentils -- sorted & rinsed

1 1/2 teaspoons salt -- divided

1 bay leaf

2 teaspoons olive oil

1 onion -- cut into 1/2 " dice

1 large carrot -- cut into 1/4 " dice

1 celery rib -- cut into 1/4 " dice

1 clove garlic -- pressed or mashed

1 tablespoon tomato paste

2/3 cup dry red wine

2 teaspoons Dijon mustard

2 tablespoons butter or extra-virgin olive oil

freshly ground pepper to taste

2 teaspoons fresh parsley or tarragon -- chopped

 

Put lentils in a saucepan with 3 cups water, 1 tsp. 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 25-30 minutes.

Meanwhile, heat the oil in a medium skillet. Add the onion, carrot, and

celery, season with 1/2 tsp. 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, then add the wine. Bring to a boil,

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 a sprinkling of freshly chopped parsley or tarragon.

 

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