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.

Recipe by Cooking Light March 2000

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Becky Luigart-Stayner

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

416 calories; calories from fat 13%; fat 6g; saturated fat 2.2g; mono fat 2.4g; poly fat 0.8g; protein 23.2g; carbohydrates 65.6g; fiber 12.7g; cholesterol 8mg; iron 8mg; sodium 778mg; calcium 109mg.