SIMPLE BRAISED FRENCH LENTILS
Simple Braised French Lentils - nourishing and comforting and a delicious healthy side dish that pairs well with so many things! Leftovers can be frozen, or repurposed into breakfast or into a salad!
Provided by Sylvia Fountaine
Categories legumes
Time 40m
Number Of Ingredients 12
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. ????
Nutrition Facts : ServingSize ¾ cup, Calories 177 calories, Sugar 2.5 g, Sodium 613.9 mg, Fat 4 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 27.2 g, Fiber 5 g, Protein 9.4 g, Cholesterol 0 mg
WARM FRENCH LENTILS
Steps:
- Heat the 2 tablespoons of olive oil in a medium saute pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.
- Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter.
- Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll want to add.
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
LENTILS WITH CHORIZO & RED WINE
Make and share this Lentils With Chorizo & Red Wine recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Fry the onion and garlic in a little oil then add the lentils, red wine, stock, vinegar and thyme.
- Simmer gently for 30 minutes until tender, add the chorizo for the last 5 minutes of cooking time. Season with salt and pepper.
- Stir through the parsley.
- Serve with lots of crusty bread.
Nutrition Facts : Calories 573, Fat 11.5, SaturatedFat 3.9, Cholesterol 24.9, Sodium 607.9, Carbohydrate 69.8, Fiber 24.5, Sugar 12.8, Protein 31.2
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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- In a large saucepan, cover the lentils with 2 inches of water and bring to a boil. Season with salt and simmer over moderate heat until tender, 40 minutes. Drain the lentils.
- Heat the olive oil in a large, deep skillet. Add the red onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the lentils and the wine and simmer until the wine has been absorbed, about 5 minutes. Add the spinach and stock and cook, stirring occasionally, until the spinach is wilted, about 5 minutes. Stir in the crème fraîche. Add the mâche, parsley and cilantro and cook until barely wilted, about 2 minutes. Season with salt and pepper and serve warm.
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