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Prep 15 mins
Cook 40 mins
This side dish can easily be transformed into a main dish! The vegetables are cooked separately, glazed with tomato and red wine, then added to the lentils. Adapted from Deborah Madison's Vegetarian Cooking for Everyone.
- 1 1⁄2 cups french green lentils, sorted, rinsed
- fresh ground black pepper
- 1 bay leaf
- 2 teaspoons olive oil
- 1 onion, diced into 1/2-inch pieces
- 1 large carrot, diced into 1/2-inch pieces
- 1 celery rib, diced into 1/4-inch pieces
- 1 garlic clove, mashed
- 1 tablespoon tomato paste
- 2⁄3 cup dry red wine
- 2 teaspoons Dijon mustard
- 2 tablespoons olive oil (or butter)
- 2 teaspoons chopped parsley (or tarragon)
- 1 sheet puff pastry (or pie dough)
- Place the lentils in a pan with 3 cups water, 1 teaspoons salt, and the bay leaf. Bring to a boil, then lower the heat to a bubbling simmer and cook until the lentils are tender but still hold their texture, about 25 minutes.
- Meanwhile, heat the oil in a medium skillet. Add the onion, carrot, and celery. Season with 1/2 teaspoons 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 and 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 sprinkle of freshly chopped parsley.
- Divide the lentils among four ramekins or a single gratin dish.
- Roll defrosted puff pastry or pie dough to 1/8 inch thick, then cut it just a tiny bit larger than the dish. Set it over the dish and cut a few decorative slashes for the steam to escape.
- Bake at 375* F. until the pastry is puffed and golden and the lentils are heated through, about 25 minutes.