| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Veg02 |
6 |
servings |
INGREDIENTS
| 1 1/2 |
c |
French green lentils; sorted & rinsed |
| 1 1/2 |
ts |
Salt; divided |
| 1 |
|
Bay leaf |
| 2 |
ts |
Olive oil |
| 1 |
|
Onion; cut into 1/2" dice |
| 1 |
lg |
Carrot; cut into 1/4" dice |
| 1 |
|
Celery rib; cut into 1/4" dice |
| 1 |
|
Clove garlic; pressed or mashed |
| 1 |
tb |
Tomato paste |
| 2/3 |
c |
Dry red wine |
| 2 |
ts |
Dijon mustard |
| 2 |
tb |
Butter or extra-virgin olive oil |
|
|
Freshly ground pepper to taste |
| 2 |
ts |
Fresh parsley or tarragon; chopped |
INSTRUCTIONS
Put lentils in a saucepan with 3 cups water, 1 tsp. salt, and the bay leaf.
Bring to a boil, then lower the heat to a lively simmer and cook until the
lentils are tender but hold a little texture, about 25-30 minutes.
Meanwhile, heat the oil in a medium skillet. Add the onion, carrot, and
celery, season with 1/2 tsp. salt, and cook over medium-high heat, stirring
frequently, until the vegetables are browned, about 10 minutes. Add the
garlic and tomato paste, cook for 1 minute more, then add the wine. Bring
to a boil, then lower the heat and simmer, covered, until the liquid is
syrupy and the vegetables are tender, about 10 minutes.
Stir in the mustard and add the cooked lentils along with their broth.
Simmer until the sauce is mostly reduced, then stir in the butter and
season with pepper. Serve with a sprinkling of freshly chopped parsley or
tarragon.
Recipe by: Vegetarian Cooking for Everyone -- Deborah Madison
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