Braised Lentils With Red Wine Food

BRAISED LENTILS WITH RED WINE

Steps:

• In a medium pot, combine the lentils, water or stock, wine, garlic, and thyme. Cover tightly with a lid and bring to a boil.
• Reduce the heat to low and cook with the lid ajar until the lentils are cooked through but still retain their shape, adding more water if the lentils begin to dry out, about 25 minutes (the cook time may vary depending on your lentils' age).
• Strain the lentils if there is liquid left over. Stir in the oil, salt, and pepper. Taste and adjust the seasonings, if needed.

LENTILS BRAISED IN RED WINE

Steps:

• Use a large (wide) saute pan. Chop pancetta or bacon, sauted until crisp, drain fat and set aside. Mince shallots, carrot and celery and saute in olive oil with a little salt until shallots are translucent, but not before too much browning takes place. Add lentils and stock, bring to very low simmering boil and cover. After 20 minutes, add red wine and herbs, return to low boil. Reduce liqid, add more wine and stock as necessary to prevent them from drying out while cooking. When lentils are cooked but still toothsome, remove the herbs, add sherry vinegar and bacon/pancetta, stir in and add salt and pepper to taste, and it's ready to serve. Matches up well as a side dish with roasted salmon, halibut, etc.

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.