Lentils with wine-braised vegetables

Total Time
1 hr 11 min
18 min
53 min
French lentils, which you may also see labeled as Puy lentils, are green and can be found in larger supermarkets, gourmet markets, and health-food stores. They have more flavor and hold their shape better than common green or brown lentils. If you can’t find French lentils, green or brown will work fine here, too. The vegetables get sautéed in oil first, gaining some color and flavor, before they braise in a wine mixture. The resulting dish doesn’t taste wine-heavy since a good portion of the alcohol in the wine burns off during cooking leaving behind a satisfying, rich flavor throughout this dish.



3 cup(s)

Dry lentils

½ cup(s), French, picked over and rinsed

Dried thyme

½ tsp, or 2 sprigs fresh thyme

Table salt

¾ tsp

Olive oil

1 Tbsp, extra-virgin

Uncooked onion(s)

1 medium, chopped

Uncooked carrot(s)

2 medium, cut into 1/2-inch pieces

Uncooked shallot(s)

2 medium, peeled and chopped


2 medium clove(s), sliced

Uncooked celery

1 rib(s), medium, cut into 1/2-inch pieces

Red wine

2 fl oz, dry

Canned tomato paste

3 Tbsp

Vegetable broth

1 cup(s), reduced-sodium


2 Tbsp, fresh leaves, thinly sliced

Black pepper

tsp, freshly ground


  1. Bring the water, lentils, thyme, and 1/2 teaspoon of the salt to a boil in a large saucepan. Reduce the heat and simmer, uncovered, until the lentils are tender but hold their shape, about 23 minutes. Drain the lentils and set aside.
  2. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, carrots, shallots, garlic, and celery; cook, stirring occasionally, until lightly browned, about 6 minutes. Add the wine and tomato paste; bring to a boil. Reduce the heat and simmer until the liquid reduces and thickens slightly, about 3 minutes. Add the broth, simmer until reduced by half, about 8 minutes. Stir in the lentils, basil, remaining 1/4 teaspoon salt, and the pepper; cook until heated through. Yields about 1 cup per serving.