Red Wine Braised French Lentils Recipes

SIMPLE BRAISED FRENCH LENTILS

Steps:

• Heat oil in a large saute pan over medium-high heat. Add onion, celery and carrots and stir 4-5 minutes, then turn heat down to medium. Cook 4-5 more minutes and add the garlic and lentils. Cook 2 minutes stirring.
• Add the wine. Let this cook-off, about 2 minutes.
• Pour in the stock, salt, and mustard and stir until combined and bring to a good simmer. Add the bay leaves and thyme sprigs, cover and gently simmer on low heat 25-30 minutes or until lentils are tender.
• When the lentils are tender, uncover and cook off any extra liquid ( or feel free to drain). Remove the thyme sprigs, taste and adjust salt. A tiny little splash of red wine vinegar livens them up.
• Leftovers can be frozen for later use, or refrigerated and made into a salad the next day- adding fresh veggies and a simple vinaigrette. Or use for breakfast, warmed on toast, with Sauteed Greens, a poached egg and an herby green sauce like gremolata or Leek oil. YUM. ????

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.