Monday, June 9, 2014

Lentils with Wine-Glazed Vegetables

I saw this recipe in my inbox and had to make it. The recipe was on 101 Cookbooks blog. There are actually a number of variations of the recipe. One, which I think is the original recipe, is served as a pot pie. That will appear on this blog later in the year.

The feta cheese I picked up had cranberries in it. I did not realize it when I purchased it. It added an extra layer of flavor to the dish. Score!

1 1/2 cups lentils
Salt and freshly ground pepper
1 bay leaf
2 teaspoons extra virgin olive oil, plus more
1 onion, cut into 1/2-inch dice
1 large carrot, cut into 1/4-inch dice
1 celery rib, cut into 1/4-inch dice
1 tablespoon tomato paste
2/3 cup / 80 ml dry red wine
2 teaspoons Dijon mustard
2 tablespoons butter

Put the lentils in a saucepan with 3 cups of water, 1 teaspoon 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 minutes.
Meanwhile, heat the oil in a large skillet. Add the onion, carrot, and celery, season with 1/2 teaspoon of salt, and cook over medium-high heat, stirring frequently, until the vegetables are browned, about 10 minutes. Add the tomato paste, cook for 1 minute more, and then add the wine. Bring to a boil and 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 topped with greens/arugula, and crumbled feta cheese, and a generous drizzle of olive oil.
Serves 4.

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