Lentils with Wine-Glazed Winter Vegetables

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.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 416
  • Calories from fat: 13%
  • Fat: 6g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 23.2g
  • Carbohydrate: 65.6g
  • Fiber: 12.7g
  • Cholesterol: 8mg
  • Iron: 8mg
  • Sodium: 778mg
  • Calcium: 109mg

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

Preparation

  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.
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