Lentils With Port-Glazed Shallots

From Epicurious. I would serve this in the Fall/Winter with grilled meats or a roast.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups  ruby port
• 8  ounces  small shallots, plus
• 1  large shallot, peeled
• 1 1⁄2 cups dried lentils, rinsed, drained (about 12 ounces)
• 1  tablespoon olive oil

Directions

1. Combine Port and small shallots in heavy medium saucepan.
2. Simmer over medium heat until shallots are tender and Port glazes shallots, stirring occasionally, about 35 minutes.
3. Set aside. (Can be prepared 8 hours ahead. Keep at room temperature.).
4. Finely chop large shallot. Combine chopped shallot, drained lentils and 3 cups water in heavy large saucepan.
5. Bring to boil. Reduce heat to medium-low. Cover sauce-pan and simmer until lentils are just tender, about 30 minutes.
6. Rewarm Port mixture over medium-low heat. Stir oil and Port mixture into lentils.
7. Season to taste with salt and pepper. Transfer lentils to bowl and serve.