Red wine braised Lentils are hearty and rich, the perfect dish for a cold winter's evening. Topped with caramelized onions and cherry tomatoes this vegan lentil dish is so delicious that you will start craving it.
Since developing this recipe, I’ve eaten these French lentils at least weekly. Cooking the lentils, red wine, and caramelized onions makes the house smell cozy during these long, cold, and dark winter days.
Despite the rich and hearty nature of this dish, this dish is packed with good for you nutrients. Packed with vegetables and lentils, this vegan dish is flavorful and filling enough to satisfy your carnivorous friends.
For more easy legum recipes try Simply Sauteed Butter Beans, Black Lentils, and Easy Canned Black Beans Recipe.
What kind of lentils to use?
French green lentils! This choice is essential because other varieties of green lentils will become mushy, and this dish will lose its texture.
Are Puy lentils the same?
Yes, Puy Lentils are kind of French Lentils grown in the Puy region of central France, known for its volcanic soil.
What are French lentils?
French lentils or french green lentils are different from many other kinds of lentils you find in the store for a few reasons:
- Size: French lentils are smaller than most varieties.
- Texture: French lentils hold their shape and texture when cooked, making them an excellent choice for this braise and soups.
- Flavor: French lentils have a strong pepper and earthly flavor, which pair beautifully with the red wine in this recipe.
What to serve with red wine braised lentils?
This dish is one of my favorite winter weeknight meals when I’m looking for something that feels hearty and satisfying but also is veggie-forward and healthy. It is also a delicious side dish for baked cod, steak, or pork chops. It’s also great with a fried egg over the top for a more protein-packed vegetarian dinner.
How to make red wine braised French lentils
Start by chopping your onion, carrot, and celery. And a medium size saucepan, heat some olive oil and add the vegetables to sauté for 10 minutes on medium-low heat.
Once the vegetables are softened, add the garlic, sage, and tomato paste. Stir continually mix and continue to sauté for another two minutes.
Next, add red wine, water, dijon mustard, and french lentils. Stir the lentils and bring them to a boil.
Reduce the heat to medium-low, a gentle simmer, and cook for 45 minutes or until the lentils are tender.
Meanwhile, slice the remaining onion. Add olive oil to a frying pan and caramelized onions on medium-low heat for 20 to 25 minutes.
Once the onions are fully caramelized, remove them from the frying pan and set them aside. Next, you are going to blister the cherry tomatoes. Add more olive oil to the pan and turn the heat to medium-high. Once the oil heats up, cook for 2 to 4 minutes or until soft and blistered.
Once the lentils are tender, remove them from the heat and add 2 cups of hearty greens. Kale, spinach, or Swiss chard are great options because they are delicious when slightly wilted.
Before serving the French Lentils Braised in Red Wine, top them with caramelized onions and blistered tomatoes.
A few of my favorite optional toppings for these hearty lentils are chopped fresh basil (and grated Parmesan cheese for those who aren’t vegan.) Get yourself a piece of crusty bread and enjoy this mouthwatering lentil dish.
More Lentil Recipes:
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French Lentils Braised in Red Wine and Caramelized Onions
Ingredients
- 11/2 cup french lentils
- 3 onions
- 4 carrots
- 4 stalks of celery
- 4 cloves of garlic
- 3 tablespoons tomatoes paste
- 2 tablespoons chopped fresh sage
- 3 cups red wine
- 3 cups water
- 3 teaspoons dijon mustard
- 2 bay leafs
- 2 teaspoons salt
- 1 teaspoon fresh ground pepper
- 16 oz of cherry tomatoes
- 2 cups hearty greens baby kale, spinach, or swiss chard
Instructions
- Start by chopping your onion, carrot, and celery. And a medium size saucepan, heat some olive oil and add the vegetables to sauté for 10 minutes on medium-low heat.
- Add the garlic, sage, and tomato paste. String continually mix and continue to sauté for another two minutes.
- Add red wine, water, Dijon mustard, and French lentils. Stir the lentils and bring them to a boil.
- Reduce the heat to medium-low, a gentle simmer, and cook for 45 minutes or until the lentils are tender.
- Meanwhile, slice the remaining onion. Add olive oil to a frying pan and caramelized onions on medium-low heat for 20 to 25.
- Once the onions are fully caramelized, remove them from the frying pan and set them aside. Next, you are going to blister the cherry tomatoes.
- Add more olive oil to the pan and turn the heat to medium-high. Once the oil heats up, cook for 2 to 4 minutes or until soft and blistered.
- Once the lentils are tender, remove them from the heat and add 2 cups of hearty greens. Kale, spinach, or Swiss chard are great options because they are delicious and slightly wilted but also maintain the texture.
- Before serving the French Lentils Braised in Red Wine, top them with caramelized onions and mustard tomatoes.
