Green lentils with wine-glazed vegetables

6 servings

Ingredients

Quantity Ingredient
1½ cup French green lentils; sorted & rinsed
1½ teaspoon Salt; divided
1 Bay leaf
2 teaspoons Olive oil
1 Onion; cut into 1/2\" dice
1 large Carrot; cut into 1/4\" dice
1 Celery rib; cut into 1/4\" dice
1 Clove garlic; pressed or mashed
1 tablespoon Tomato paste
⅔ cup Dry red wine
2 teaspoons Dijon mustard
2 tablespoons Butter or extra-virgin olive oil
Freshly ground pepper to taste
2 teaspoons Fresh parsley or tarragon; chopped

Directions

Put lentils in a saucepan with 3 cups water, 1 tsp. salt, and the bay leaf.

Bring to a boil, then lower the heat to a lively simmer and cook until the lentils are tender but hold a little texture, about 25-30 minutes.

Meanwhile, heat the oil in a medium skillet. Add the onion, carrot, and celery, season with ½ tsp. salt, and cook over medium-high heat, stirring frequently, until the vegetables are browned, about 10 minutes. Add the garlic and tomato paste, cook for 1 minute more, then add the wine. Bring to a boil, then lower the heat and simmer, covered, until the liquid is syrupy and the vegetables are tender, about 10 minutes.

Stir in the mustard and add the cooked lentils along with their broth.

Simmer until the sauce is mostly reduced, then stir in the butter and season with pepper. Serve with a sprinkling of freshly chopped parsley or tarragon.

Recipe by: Vegetarian Cooking for Everyone -- Deborah Madison Converted by MM_Buster v2.0l.

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