lentils with red wine and herbs

lentils with red wine and herbs

lentils with red wine and herbs


Another non-meat option, though to make this truly vegetarian, you’ll need to replace the chicken stock with veggie stock.  We’ve had this a couple of times and enjoyed it.  I’m warming up to lentils, which still don’t really rank on my favorites list.  On another note, in looking at this recipe and what’s next up for me put on here— I really need to get you guys some of my recipes that don’t involve wine.  I swear, I’m not really an alcoholic!  But for now… ah well— in vino veritas! 

 To begin, you will need:  

  • 1 and 1/2 c. lentils
  • salt to taste
  • 1 T. olive oil
  • 1 small red onion, chopped
  • 1 garlic clove, minced
  • 1/4 c. dry red wine
  • 4 oz. baby spinach leaves (the original recipe calls for 2 oz. of spinach and 2 oz. of mache or arugula, but since I had spinach on hand, that’s what I used)
  • 1/2 c. chicken stock
  • 1/4 c. parsley, chopped
  • 1/4 c. cilantro, chopped
  • black pepper to taste

Start with your lentils in a medium saucepan.   Cover them with water and bring to a boil over high heat.  Add salt to taste and lower the temperature.  Simmer for about 40 minutes.  Next, heat the olive oil in a large saute pan or skillet over medium heat.  Add the onion and cook for about 5 minutes, until the onion is soft.  Add in the garlic and cook for an additional 2-3 minutes.  Drain the lentils and add them to the skillet.  Pour in the wine and cook until the wine has been absorbed, 5-10 minutes.  Add in the spinach and chicken stock.  Stir until the spinach has wilted, about 5 minutes.  Add in the parsley and cilantro and continue cooking for another 5 minutes.  Season with salt and pepper to taste.  Enjoy! 

*recipe is adapted from Lentils with Red Wine and Herbs, Food and Wine Magazine, March 2010

2 comments on “lentils with red wine and herbs

  1. herbs says:

    Awesome….thanksyou very much

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