Braised Lentils With Red Wine Food
BRAISED LENTILS WITH RED WINE
These vegan braised lentils with red wine call for just 5 ingredients, 1 pot, and 25 minutes of cooking time - perfect for weeknights or meal prep.
Provided by thenewbaguette.com
Categories Lunch
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1/4 of the recipe, Calories 239 calories, Carbohydrate 30 g, Fiber 14.6 g, Protein 12.4 g
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
Make and share this Lentils Braised in Red Wine recipe from Food.com.
Provided by ratherbeswimmin
Categories Lentil
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 221.3, Fat 11.8, SaturatedFat 2.9, Cholesterol 9.6, Sodium 147.8, Carbohydrate 15.6, Fiber 5.2, Sugar 2.5, Protein 7.3
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