Lentils with wine-braised vegetables
½ cup(s), French, picked over and rinsed
½ tsp, or 2 sprigs fresh thyme
1 Tbsp, extra-virgin
1 medium, chopped
2 medium, cut into 1/2-inch pieces
2 medium, peeled and chopped
2 medium clove(s), sliced
1 rib(s), medium, cut into 1/2-inch pieces
2⅔ fl oz, dry
Canned tomato paste
1 cup(s), reduced-sodium
2 Tbsp, fresh leaves, thinly sliced
⅛ tsp, freshly ground
- 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.
- 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.