Best 3 Lentils Braised In Red Wine Recipes
Lentils braised in red wine is a classic dish with a rich and flavorful taste. This hearty and wholesome meal is perfect for a cold winter night or a gathering with friends. The combination of lentils, red wine, and aromatic vegetables creates a delicious and comforting stew that is sure to please everyone at the table. Whether you are a seasoned cook or a beginner, this article will provide you with everything you need to know to make the perfect lentils braised in red wine.
Here are our top 3 tried and tested recipes!
BRAISED LENTILS WITH RED WINE
These vegan braised lentils with red wine call for just 5 ingredients, 1 pot, and 25 minutes of cooking time - perfect for weeknights or meal prep.
Provided by thenewbaguette.com
Categories Lunch
Time 30m
Number Of Ingredients 9
Steps:
- In a medium pot, combine the lentils, water or stock, wine, garlic, and thyme. Cover tightly with a lid and bring to a boil.
- Reduce the heat to low and cook with the lid ajar until the lentils are cooked through but still retain their shape, adding more water if the lentils begin to dry out, about 25 minutes (the cook time may vary depending on your lentils' age).
- Strain the lentils if there is liquid left over. Stir in the oil, salt, and pepper. Taste and adjust the seasonings, if needed.
Nutrition Facts : ServingSize 1/4 of the recipe, Calories 239 calories, Carbohydrate 30 g, Fiber 14.6 g, Protein 12.4 g
RED WINE BRAISED FRENCH LENTILS
French green lentils braised in red wine have a rich, earthy flavor and are finished with caramelized pearl onions and wilted spinach. Vegan, gluten free and so delicious!
Provided by Kim Peterson
Categories Main Course Soup
Time 45m
Number Of Ingredients 17
Steps:
- Parboil the lentils 5 minutes and drain. Set aside.
- Heat 1 tablespoon of olive oil in a medium saucepan or Dutch oven over medium-high heat. Add the onion, celery, and carrots. Sauté 5 minutes until lightly browned.
- Add garlic, tomato paste and sage. Cook 1-2 minutes more, stirring frequently.
- Stir in wine, water, mustard, lentils, bay leaf, salt and pepper. Bring to a boil, reduce to simmer. Gently simmer partially covered for 25 minutes or until tender, stirring occasionally.
- Meanwhile, heat remaining 2 teaspoons of olive oil in a sauté pan over medium-high heat. Add pearl onions; season with salt and pepper. Sauté 5-7 minutes until tender and caramelized, stirring frequently.
- Once lentils are tender, add the spinach a couple handfuls at a time allowing each addition to wilt before adding the next.
- Stir pearl onions into the lentils. Remove bay leaf.
- Serve warm in bowls with toasted bread of choice or as a side dish. See post for additional serving suggestions. Enjoy!
Nutrition Facts : ServingSize 1 serving, Carbohydrate 27 g, Protein 8 g, Fat 3 g, Sodium 477 mg, Fiber 10 g, Sugar 5 g, Calories 205 kcal
BRAISED LENTILS
Provided by Massimo Ormani
Categories Bean Onion Side Braise Sauté Quick & Easy Celery Lentil Carrot Fall Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Heat oil in heavy medium saucepan over medium-high heat. Add onion, carrot, and celery and sauté until slightly softened, about 5 minutes. Add lentils and stir 1 minute. Add stock and bring to boil. Reduce heat to medium-low; cover and simmer until lentils are just tender, stirring occasionally, about 35 minutes. Season with salt and pepper.
Tips:
- Choose the right lentils: For this recipe, it's best to use small, firm lentils such as French lentils or Puy lentils. They hold their shape well and won't turn mushy when cooked.
- Soak the lentils: Soaking the lentils before cooking helps to reduce the cooking time and makes them more digestible. Simply rinse the lentils and then cover them with cold water for at least 30 minutes.
- Use a good quality red wine: The red wine you use in this recipe will have a big impact on the flavor of the final dish. Choose a red wine that you enjoy drinking and that has a medium body and a fruity flavor.
- Don't overcrowd the pan: When browning the lentils, don't overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to stick to the pan.
- Simmer the lentils gently: Once the lentils are browned, simmer them gently in the red wine and broth. This will help to infuse them with flavor and prevent them from becoming tough.
- Add the vegetables at the right time: The vegetables in this recipe should be added at different times. The carrots and celery should be added first, followed by the garlic and shallots. The tomatoes should be added last, as they take the least amount of time to cook.
- Season the lentils to taste: Once the lentils are cooked, season them to taste with salt, pepper, and herbs. You can also add a dollop of butter or a drizzle of olive oil for extra flavor.
Conclusion:
This recipe for lentils braised in red wine is a hearty, flavorful, and satisfying dish that is perfect for a cold winter day. The lentils are cooked in a rich red wine and broth, along with vegetables and herbs. The result is a dish that is packed with flavor and nutrition. Lentils are a good source of protein, fiber, and iron, and they are also relatively inexpensive. This recipe is also very easy to make, and it can be tailored to your own taste preferences. Whether you like your lentils more or less al dente, or you prefer to use different vegetables, this recipe is a great starting point for creating a delicious and healthy meal.
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