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.
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- 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)
- 1Place 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.
- 2Meanwhile, 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.
- 3Bring to a boil and then lower the heat and simmer, covered, until the liquid is syrupy and the vegetables are tender, about 10 minutes.
- 4Stir in the mustard and add the cooked lentils along with their broth.
- 5Simmer until the sauce is mostly reduced, then stir in the butter and season with pepper. Serve with a sprinkle of freshly chopped parsley.
- 8Divide the lentils among four ramekins or a single gratin dish.
- 9Roll 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.
- 10Bake at 375* F. until the pastry is puffed and golden and the lentils are heated through, about 25 minutes.
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Nutritional Facts for Green Lentils With Glazed Vegetables
Serving Size: 1 (981 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 731.7
- Calories from Fat 300
- Total Fat 33.3 g
- Saturated Fat 7.3 g
- Cholesterol 0.0 mg
- Sodium 241.0 mg
- Total Carbohydrate 77.7 g
- Dietary Fiber 24.3 g
- Sugars 4.8 g
- Protein 23.9 g