Lentils with Wine-Glazed Winter Vegetables

Lentils with Wine-Glazed Winter Vegetables Recipe
Becky Luigart-Stayner
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.


4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional 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


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


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.

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.

March 2000
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