Lentils with wine-braised vegetables
4
Points®
Total time: 1 hr 11 min • Prep: 18 min • Cook: 53 min • Serves: 2 • Difficulty: Easy
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.
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
Instructions
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.
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