10 servings (serving size: about 1 1/4 cups)

Comforting and easy to prepare, this hearty dish is good for busy nights, as the lentils cook in the oven and leave you free to tend to other things.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Heat oil in a large Dutch oven over medium-high heat. Add onion, celery, carrot, and garlic; sauté 5 minutes. Stir in tomato paste, and cook 1 minute, stirring constantly. Add wine, scraping pan to loosen browned bits; cook 1 minute. Add water and remaining ingredients; bring to a boil. Cover and place in oven. Bake at 375° for 1 hour and 15 minutes or until lentils are tender; discard bay leaf.

Ratings & Reviews

melissaotero's Review

January 28, 2014
this was a great recipe!!! it was easy to make a great for a cold winter's day. i served this dish over white rice. i would suggest doubling the amount of sausage. i used two packs of kielbasa and i 'm glad i did - 16 oz is a lot of lentils.

wmstlmo's Review

November 12, 2013

Benson1260's Review

November 17, 2012

nkbarton's Review

November 14, 2011
I make this all the time in the fall and winter. One of our favorites! Easy, yummy, and makes a ton! Very little seasoning, but the wine and tomato paste adds a unique flavor.

NutsinNormal's Review

October 10, 2009
Actually, we liked this recipe more than 3 Stars would suggest-- a good dish using modest ingredients. Just not a special dish that I would serve guests. Great for a week-night, using kitchen staples. I made a half-recipe, which was just right for two people to enjoy for dinner and a couple of lunches. I also froze one serving as an experiment, since I would love to be able to pull out a bowl for lunch on a winter day. If it works out, I'll be making a full recipe next time, so that I can freeze half. I did find that left-overs were a tad bland, having soaked up the liquid, so I added a few spoons of barbeque sauce, which really brighteded the flavor.