Lentils with Wine-Glazed Winter Vegetables |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Winter vegetables are cooked separately, glazed with tomato paste and red wine, and then added to the lentils. Any lentils will work, but I like black or French green lentils for this recipe; they make for the most dramatic presentation and have a great flavor. Ingredients:
3 cups water |
1 1/2 cups dried lentils |
1 teaspoon salt, divided |
1 bay leaf |
1 1/2 teaspoons olive oil |
2 cups chopped onion |
1 1/2 cups chopped peeled celeriac (celery root) |
1 cup diced parsnip |
1 cup diced carrot |
1 tablespoon minced fresh or 1 teaspoon dried tarragon, divided |
1 tablespoon tomato paste |
1 garlic clove, minced |
2/3 cup dry red wine |
2 teaspoons dijon mustard |
1 tablespoon butter |
1/4 teaspoon black pepper |
Directions:
1. Combine water, lentils, 1/2 teaspoon salt, and bay leaf in a medium saucepan; bring to a boil. Reduce heat, and simmer 25 minutes. Remove lentils from heat, and set aside.
2. Heat olive oil in a medium cast-iron or nonstick skillet over medium-high heat. Add the onion, celeriac, parsnip, carrot, and 1 1/2 teaspoons tarragon, and sauté 10 minutes or until browned. Stir in 1/2 teaspoon salt, tomato paste, and garlic; cook mixture 1 minute. Stir in wine, scraping pan to loosen browned bits. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until vegetables are tender. Stir in mustard. Add lentil mixture, and cook 2 minutes. Remove from heat; discard bay leaf, and stir in butter, 1 1/2 teaspoons tarragon, and pepper.
|
|