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Lentils with Wine-Glazed Winter Vegetables

Becky Luigart-Stayner
Yield 4 servings (serving size: 1 1/2 cups)
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

Nutrition Information

  • calories 416
  • caloriesfromfat 13 %
  • fat 6 g
  • satfat 2.2 g
  • monofat 2.4 g
  • polyfat 0.8 g
  • protein 23.2 g
  • carbohydrate 65.6 g
  • fiber 12.7 g
  • cholesterol 8 mg
  • iron 8 mg
  • sodium 778 mg
  • calcium 109 mg

How to Make It

  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.