Lentils with wine-braised vegetables
Ingredients
Water
3 cup(s)
Dried 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
Onion
1 medium, chopped
Carrots
2 medium, cut into 1/2-inch pieces
Shallot
2 medium, peeled and chopped
Garlic
2 clove(s), sliced
Celery
1 rib(s), medium, cut into 1/2-inch pieces
Red wine
2⅔ fl oz, dry
Tomato paste
3 Tbsp
Vegetable broth
1 cup(s), reduced-sodium
Fresh basil
2 Tbsp, fresh leaves, thinly sliced
Black pepper
⅛ tsp, freshly ground