RED WINE BRAISED FRENCH LENTILS
French green lentils braised in red wine have a rich, earthy flavor and are finished with caramelized pearl onions and wilted spinach. Vegan, gluten free and so delicious!
Provided by Kim Peterson
Categories Main Course Soup
Time 45m
Number Of Ingredients 17
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!
Nutrition Facts : ServingSize 1 serving, Carbohydrate 27 g, Protein 8 g, Fat 3 g, Sodium 477 mg, Fiber 10 g, Sugar 5 g, Calories 205 kcal
BRAISED LENTILS WITH CIPOLLINI ONIONS
Provided by Alex Guarnaschelli
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Coat a large high-sided sauté pan over medium-high heat with the olive oil. Add the lentils, garlic cloves and bay leaves with 4 cups water or just enough to cover. Bring the water to a simmer and lower the heat. Simmer the lentils, uncovered, until they are tender, 25 to 30 minutes. (If you need to add water for the lentils to finish cooking, add a little at a time -there will be more flavor in the lentils if you cook them and end up with very little liquid at the end of the process.)
- Once the lentils are cooked but still somewhat al dente, set them aside to cool. Remove and discard the garlic cloves and the bay leaves. Season with just a touch of salt and pepper to taste. Retaste, but hold off on reseasoning until serving.
- Add the duck fat to a large sauté pan over medium heat. Add the onions, season with salt to taste and allow them to caramelize, about 5 minutes per side.
- When you are ready to serve, add the lentils to the sautéed cipollini onions. Stir to coat the lentils with the duck fat. Taste and season with salt, if needed, and stir in the vinegar to taste. Transfer to a serving bowl.
BRAISED CELERY WITH LENTILS AND GARLIC
Pan-searing, then quickly braising celery and garlic in wine and broth turns into a warming meal with the addition of make-ahead marinated lentils. Top it with an egg and add some crusty bread for a surprisingly luxurious, almost all-pantry dish.
Provided by Anna Stockwell
Categories Olive Oil Celery Garlic White Wine Herb Egg Wheat/Gluten-Free Dairy Free Vegetarian
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat ¼ cup oil in a large high-sided skillet over medium-high. Add celery and toss to coat. Cook, stirring occasionally, until celery is very lightly browned, about 5 minutes, then add garlic and toss to coat. Cook, stirring occasionally, until garlic is deep golden brown and celery is tender and golden brown, 5-7 minutes. Mix in 1 tsp. kosher salt, then add wine and herbs (if using) and stir to combine. Cook until wine is reduced by half, about 2 minutes. Add broth and bring to a boil; stir in lentils. Cook until lentils are warmed through and flavors have come together, about 5 minutes. Taste and season with more kosher salt if needed. Fish out herb sprigs if using and discard.
- Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium. Crack eggs into skillet and cover with a lid (or a baking sheet if you don't have one), reduce heat to low, and cook just until egg whites are set but yolks are still runny, about 3 minutes.
- Divide braised celery mixture among bowls. Top each with an egg and some celery leaves; sprinkle with sea salt and pepper. Serve with crusty bread, if desired.
BRAISED LENTILS WITH CIPOLLINI ONIONS
Provided by Alex Guarnaschelli
Categories side-dish
Time 50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Coat a large high-sided saute pan over medium-high heat, with the olive oil. Add the lentils, garlic cloves and bay leaves with 4 cups water or just enough to cover. Bring the water to a simmer and lower the heat. Simmer the lentils, uncovered, until they are tender, about 25 to 30 minutes. (Chef's Note: If you need to add more water for the lentils to finish cooking, add a little at a time. There will be more flavor in the lentils if you cook them and end up with very little liquid at the end of the process. The flavor will be in the lentils instead of down the drain with the discarded cooking liquid!) Once they are cooked but still somewhat "al dente", set them aside to cool. Remove and discard the garlic cloves and the bay leaves. Season with just a touch of salt and pepper, to taste. Retaste, but hold off on reseasoning until serving.
- Add the duck fat to a large saute pan over medium heat. Add the onions, season with salt, to taste, and allow them to caramelize.
- When you are ready to serve add the lentils to the sauteed cipollini onions. Stir to coat the lentils with the duck fat. Taste and season with salt, if needed, and stir in the vinegar. Transfer the lentil mixture to a serving bowl and serve with duck and green peppercorn glaze, if desired.
BRAISED LENTILS WITH SPINACH
Provided by Lidia Bastianich
Categories Bean Leafy Green Side Braise High Fiber Low/No Sugar Spinach Lentil Fall Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Pour enough cold water over the lentils, onions, carrots, celery, and bay leaves in a 3-quart saucepan to cover by three fingers. Season with salt and bring to a boil over high heat. Adjust the heat so the water is at a gentle boil and cook until the lentils are tender, 20 to 25 minutes. Drain the lentils, discard the bay leaves, and transfer to a large skillet.
- Pour in the chicken stock and olive oil and season lightly with salt and pepper. Bring to a boil and cook until the liquid is reduced enough to coat the lentils, about 3 minutes. Scatter the spinach over the lentils and toss just until the spinach is wilted, about 1 minute. Taste and add salt and pepper if necessary. Serve immediately.
HEALTHY BRAISED LENTILS WITH KALE
In the Mediterranean, meals rely heavily on plant-based recipes favoring legumes, whole grains and loads of fresh vegetables and fruits. This recipe fully embraces that philosophy, borrowing a few of the classic cooking techniques and ingredient combinations from the region--firm black lentils from France and olive oil-fried eggs from Spain. This recipe is super simple, yet hearty enough to satisfy even the most hard-core meat eaters in your family.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon of the olive oil in a 6-quart pot with a tight-fitting lid over medium-high heat. Add the onion, carrot, fennel and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Stir in the rosemary and garlic and cook, stirring frequently, until very fragrant, about 30 seconds. Stir in the tomatoes and their juices, broth, lentils and 1/2 teaspoon pepper and bring just to a boil. Cover the pot, reduce the heat to medium low and simmer, stirring occasionally, until the lentils are just tender, about 30 minutes. There will be a good amount of broth left in the pot, which is fine. Turn off heat and stir in the kale and 3 tablespoons of the parsley until the kale is just wilted. Divide the lentil mixture among 4 large bowls and set aside while frying the eggs.
- Heat the remaining 1 tablespoon olive oil in large nonstick skillet. Crack the eggs into the skillet and sprinkle with salt and pepper; fry 2 minutes for sunny-side up, or longer if firmer yolks are desired. Top each serving of lentils with a fried egg and sprinkle with the remaining parsley.
BRAISED LENTILS
Provided by Massimo Ormani
Categories Bean Onion Side Braise Sauté Quick & Easy Celery Lentil Carrot Fall Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Heat oil in heavy medium saucepan over medium-high heat. Add onion, carrot, and celery and sauté until slightly softened, about 5 minutes. Add lentils and stir 1 minute. Add stock and bring to boil. Reduce heat to medium-low; cover and simmer until lentils are just tender, stirring occasionally, about 35 minutes. Season with salt and pepper.
BRAISED LENTILS WITH CLOVES
This is a unique and flavourful recipe from "Cooking Light" Magazine. Cloves infuse the braising liquid--and thus the lentils--with savory, spicy notes. If you are using the regular sized lentils, you may have to simmer them for a little longer.
Provided by blucoat
Categories Lentil
Time 42m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Insert cloves into onion.
- Combine onion, water, and next 9 ingredients (water through broth) in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until lentils are tender.
- Remove onion and bay leaf with a slotted spoon; discard. Stir in salt; cook 2 minutes.
Nutrition Facts : Calories 239.2, Fat 5, SaturatedFat 0.7, Sodium 104.1, Carbohydrate 31.7, Fiber 15, Sugar 1.8, Protein 12.7
BRAISED LENTILS WITH SAFFRON
Make and share this Braised Lentils With Saffron recipe from Food.com.
Provided by FoodFromSicily
Categories Lentil
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Soak lentils for about 6 hours.
- Peel and halve the onion and place into a saucepan with 3 tablespoons oil and the ham.
- Drain the lentils and add them to the saucepan, brown breifly, then moisten with the wine.
- Add the saffron strands and powdered saffron.
- When the wine has evaporated, pour just enough hot stock to cover the lentils.
- bring to a boil, lower the heat and cover and cook for 20 minutes.
- Taste and add salt if necessary, then discard the onion and serve hot.
Nutrition Facts : Calories 90.3, Fat 0.5, SaturatedFat 0.1, Cholesterol 1.9, Sodium 56.5, Carbohydrate 14.2, Fiber 5, Sugar 2.2, Protein 6.3
BRAISED LENTILS
from the Food Network Canada show called The Main. I tried it tonight and it was pretty tasty! I'm a big fan of lentils anyway but I've never had them with bacon. The lentils are done in 2 steps remove the pre-cooking items before moving on to the braising. Prep time includes both steps
Provided by LizzieLou
Categories Grains
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Pre-Cooking Lentils.
- 1. Combine lentils, onion, celery, carrot, and bay leaves in a medium saucepot.
- 2. Cover with cold water to measure 1 inch above level of lentils. Simmer, uncovered until lentils are cooked and liquid has mostly evaporated, about 20-25min. Season with salt and pepper.
- Braising Lentils.
- 1. Heat vegetable oil in large skillet over medium high heat. Add bacon pieces and cook until slightly crispy.
- 2. Add carrots, onion, leek, and garlic and gently sweat for a few minutes.
- 3. Add wine to deglaze, scraping any crispy brown bits.
- 4. Add chicken stock and lentils; bring to simmer and reduce until liquid reaches a light sauce consistency.
- 5. To finish, gently stir in butter, creme fraiche and parsley. Season with salt and pepper.
Nutrition Facts : Calories 384.4, Fat 17.2, SaturatedFat 8.7, Cholesterol 43.8, Sodium 364.2, Carbohydrate 37.6, Fiber 15.9, Sugar 4.4, Protein 17.8
BRAISED LENTILS WITH ONIONS AND SPINACH
Make and share this Braised Lentils With Onions and Spinach recipe from Food.com.
Provided by akgrown
Categories Spinach
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil over med-high heat in a dutch oven, and sauté carrots and shallots for 5 minutes.Add wine and scrape up any bits stuck to the bottom of the pot.
- Add lentils, onion, broth, salt, pepper, and thyme, and bring to a boil.Reduce heat to medium-low and cover tightly. Cook for 35 minutes, stirring twice, until lentils are tender and liquid is almost evaporated.
- Stir in vinegar and spinach, and simmer uncovered for 5 min more, until liquid reduces slightly and spinach wilts. Sprinkle with crumbled feta and serve.
- For vegetarian use vegetable broth.
Nutrition Facts : Calories 403.5, Fat 8.3, SaturatedFat 3.7, Cholesterol 17.8, Sodium 828.6, Carbohydrate 56.8, Fiber 22.7, Sugar 8.2, Protein 25.2
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