Lentils Braised In Red Wine Food
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
GRAND CRU SALMON WITH LENTILS IN RED WINE
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a heavy 3-quart saucepan. Add pancetta and shallots and sautéover medium heat until they start to color. Stir in lentils, 4 sprigs thyme and stock. Bring to a simmer, partly cover and cook until lentils are tender, about 30 minutes. Add wine and simmer 10 minutes more. Remove from heat.
- Drain liquid from lentils into a small saucepan. Place drained lentils over very low heat. Discard thyme.
- Heat oven to 450 degrees. Season salmon with salt and pepper. Dust skin with flour. Heat remaining oil in a heavy ovenproof skillet. Add salmon, skin side down, and sear on high heat 2 to 3 minutes until skin is browned. Turn salmon, place skillet in oven and bake 5 minutes for medium rare, or longer to taste.
- Distribute lentils among four warm dinner plates and top with salmon, skin side up. Heat liquid drained from lentils, whisking in butter. Season to taste. Spoon over and around salmon and lentils. Garnish with remaining thyme and serve.
Nutrition Facts : @context http, Calories 1145, UnsaturatedFat 11 grams, Carbohydrate 59 grams, Fat 53 grams, Fiber 9 grams, Protein 94 grams, SaturatedFat 5 grams, Sodium 1502 milligrams, Sugar 8 grams, TransFat 0 grams
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