Go Back
–+ servings
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
Print Pin
4.91 from 11 votes

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 delish!
Course Main Course, Soup
Cuisine Vegan
Diet Low Fat, Vegan
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 205kcal
Author Kim Peterson

Equipment

Ingredients

  • ¾ cup French lentils, well rinsed
  • 1 tablespoon olive oil, plus 2 teaspoons
  • 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 kosher salt
  • ½ teaspoon black ground pepper
  • 1 ½ cups frozen pearl onions, thawed
  • 5 ounces baby spinach
  • Bread of choice for serving (optional)

Instructions

  • 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!

Notes

*Adapted from Deborah Madison’s Vegetarian Suppers
See post for Recipe Tips & Variations.

Nutrition

Serving: 1 serving | Calories: 205kcal | Carbohydrates: 27g | Protein: 8g | Fat: 3g | Sodium: 477mg | Potassium: 593mg | Fiber: 10g | Sugar: 5g | Vitamin A: 5001IU | Vitamin C: 15mg | Calcium: 76mg