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!
Servings 6 servings
Calories 205kcal
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
Recipe Tips
- Avoid old lentils. Check the expiration date on the bag as old lentils take longer to cook.
- Rinse and sift through them before cooking to remove any debris or hidden pebbles. No one wants to bite on a stone.
- For the best flavor, use aromatics and flavored liquids when cooking French lentils. They absorb the flavor of whatever they’re cooking in. If you don’t add flavor, they will be bland.
- Parboiling French lentils takes just a few minutes and will significantly reduce overall cooking time.
- Using a pressure cooker. I find it easier to make lentils on the stove but if you’d like to put your multi-purpose cooker to work here’s a recipe for instant pot lentils.
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