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Lentils with Wine-Glazed Winter Vegetables
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| Lentils with Wine-Glazed Winter Vegetables Winter vegetables are cooked separately, glazed with tomato paste and red wine, and then added to the lentils. Any lentils will work, but I like black or French green lentils for this recipe; they make for the most dramatic presentation and have a great flavor. Cooking Light MARCH 2000 Yield: 4 servings (serving size: 1 1/2 cups) Ingredients | |
| 3 cups | water |
| 1 1/2 cups | dried lentils |
| 1 teaspoon | salt, divided |
| 1 | bay leaf |
| 1 1/2 teaspoons | olive oil |
| 2 cups | chopped onion |
| 1 1/2 cups | chopped peeled celeriac, (celery root) |
| 1 cup | diced parsnip |
| 1 cup | diced carrot |
| 1 tablespoon | minced fresh or 1 teaspoon dried tarragon, divided |
| 1 tablespoon | tomato paste |
| 1 | garlic clove, minced |
| 2/3 cup | dry red wine |
| 2 teaspoons | Dijon mustard |
| 1 tablespoon | butter |
| 1/4 teaspoon | black pepper |
Preparation
Combine water, lentils, 1/2 teaspoon salt, and bay leaf in a medium saucepan; bring to a boil. Reduce heat, and simmer 25 minutes. Remove lentils from heat, and set aside.
Heat olive oil in a medium cast-iron or nonstick skillet over medium-high heat. Add the onion, celeriac, parsnip, carrot, and 1 1/2 teaspoons tarragon, and sauté 10 minutes or until browned. Stir in 1/2 teaspoon salt, tomato paste, and garlic; cook mixture 1 minute. Stir in wine, scraping pan to loosen browned bits. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until vegetables are tender. Stir in mustard. Add lentil mixture, and cook 2 minutes. Remove from heat; discard bay leaf, and stir in butter, 1 1/2 teaspoons tarragon, and pepper.
Nutritional Information
Amount per serving
Calories: 416 Calories from fat: 13% Fat: 6g Saturated fat: 2.2g Monounsaturated fat: 2.4g Polyunsaturated fat: 0.8g Protein: 23.2g Carbohydrate: 65.6g Fiber: 12.7g Cholesterol: 8mg Iron: 8mg Sodium: 778mg Calcium:
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