Red Wine Braised Lentils with Spinach & Pearl Onions

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Helllooooo 2021!!! Happy New Year, gang!! Hope much fun was had by all! Now that we made it through the holidays, we’re kicking off the year right with this hearty, healthy Red Wine Braised Lentils with Spinach & Pearl Onions. It’s chock-full of nutrients and rich, earthy flavor. This vegan, gluten-free stew is comfort food at its finest and perfect for meal prepping.

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Red Wine Braised Lentils with Spinach & Pearl Onions | Give it Some Thyme - This hearty stew is chock-full of nutrients and rich, earthy flavor. Vegan comfort food at its finest! #lentils #lentilsrecipe #braisedlentils #spinachrecipe #frenchgreenlentils #lentilsandspinach #vegan #veganstew #glutenfree #healthydinnerrecipes #lowfatrecipes #giveitsomethyme

How to Make Red Wine Braised Lentils with Spinach & Pearl Onions

This dish is so packed with flavor and texture it’s a delicious way to incorporate more plant-based meals into your diet. The recipe calls for french green lentils which have a deeper earthy taste than traditional brown lentils. You can certainly use brown if you prefer, and black beluga lentils would work as well. However, red lentils would most likely become too soft in this recipe.

french green lentils in bowl

The stew starts with a mirepoix base of onion, celery, and carrot along with a good amount of garlic in a medium-size Dutch oven.

Ingredients in bowls

Tomato paste, dijon mustard, and fresh sage further enrich the flavor of the stew.

Red Wine Braised Lentils with Spinach & Pearl Onions | Give it Some Thyme - This hearty stew is chock-full of nutrients and rich, earthy flavor. Vegan comfort food at its finest! #lentils #lentilsrecipe #braisedlentils #spinachrecipe #frenchgreenlentils #lentilsandspinach #vegan #veganstew #glutenfree #healthydinnerrecipes #lowfatrecipes #giveitsomethyme

Sweet, caramelized pearl onions add a perfect pop of flavor and contrast to balance the robustness of the lentils and red wine. Baby spinach wilts in once the lentils are tender. Sturdier greens like kale or swiss chard can also be used, just cook a little longer until softened.

Red Wine Braised Lentils with Spinach & Pearl Onions | Give it Some Thyme - This hearty stew is chock-full of nutrients and rich, earthy flavor. Vegan comfort food at its finest! #lentils #lentilsrecipe #braisedlentils #spinachrecipe #frenchgreenlentils #lentilsandspinach #vegan #veganstew #glutenfree #healthydinnerrecipes #lowfatrecipes #giveitsomethyme

Next, just grab a ladle and toast up your favorite crusty bread to soak up all that deliciousness. Cheers to the new year and eat well, friends! xx, Kim

Red Wine Braised Lentils with Spinach and Pearl Onions | Give it Some Thyme - This hearty stew is chock-full of nutrients and rich, earthy flavor. Vegan comfort food at its finest! #lentils #lentilsrecipe #braisedlentils #spinachrecipe #frenchgreenlentils #lentilsandspinach #vegan #veganstew #glutenfree #healthydinnerrecipes #lowfatrecipes #giveitsomethyme

Here are more delicious Vegan recipes!

Red Wine Braised Lentils with Spinach and Pearl Onions | Give it Some Thyme - This hearty stew is chock-full of nutrients and rich, earthy flavor. Vegan comfort food at its finest! #lentils #lentilsrecipe #braisedlentils #spinachrecipe #frenchgreenlentils #lentilsandspinach #vegan #veganstew #glutenfree #healthydinnerrecipes #lowfatrecipes #giveitsomethyme

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Red Wine Braised Lentils with Spinach & Pearl Onions | Give it Some Thyme - This hearty stew is chock-full of nutrients and rich, earthy flavor. Vegan comfort food at its finest! #lentils #lentilsrecipe #braisedlentils #spinachrecipe #frenchgreenlentils #lentilsandspinach #vegan #veganstew #glutenfree #healthydinnerrecipes #lowfatrecipes #giveitsomethyme

Red Wine Braised Lentils with Spinach & Pearl Onions

Lentils braised in red wine have a rich, earthy flavor and finished with pearl onions and wilted spinach. Serve with naan, crusty country bread or one that's gluten-free.
5 from 5 votes
Print Pin Rate
Course: Main Course, Soup
Cuisine: Vegan
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings
Author: Kim Peterson

Ingredients

  • ¾ cup lentils, rinsed (French green, black beluga, or brown)
  • 1 tablespoon plus 2 teaspoons olive oil
  • ¾ cup carrot, chopped
  • ½ cup onion, chopped
  • ½ cup celery, chopped
  • 2 cloves garlic, minced
  • 1 ½ tablespoons tomato paste
  • 1 tablespoon fresh sage, chopped
  • 1 ½ cups dry red wine
  • 1 ½ cups water
  • 1 ½ teaspoons Dijon mustard
  • 1 bay leaf
  • 1 teaspoon sea salt
  • ½ teaspoon black ground pepper
  • 1 ½ cup frozen pearl onions, thawed
  • 5 ounces fresh baby spinach
  • Bread of choice for serving

Instructions

  • Parboil the lentils 5 minutes and drain.
  • Heat 1 tablespoon of olive oil in a medium saucepan 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, sea salt and pepper. Bring to a boil, reduce to simmer. Simmer partially covered for 30 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. Enjoy!

Notes

*Adapted from Deborah Madison’s Vegetarian Suppers
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6 Comments

  1. Happy New Year Kim! You’ve started it off wonderfully with such a delicious recipe. That’s actually a perfect post-holiday dish – satisfying and comfort yet light and packed with veggies. Absolutely gorgeous!

  2. This recipe had a really unique and hearty flavor and was so fun to cook. The fresh sage at the store was moldy (ewww) so I ended up using dried but otherwise followed the recipe to the letter. The combined flavors of the wine, mustard, tomato paste and sage went together surprisingly well. I want to try this again sometime w/ black beluga lentils.

  3. This recipe sounds delicious but why does it call for frozen as opposed to fresh pearl onions? Thanks for your help!

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