French Lentils
Red wine braised Lentils are hearty and rich, The perfect dish for a cold winter's evening. This vegan lentil dish is so delicious that you will be craving it topped with caramelized onions and cherry tomatoes. 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.
Ingredients
- 11/2 cup french lentils
- 1 onions chopped
- 2 onions sliced
- 4 carrots
- 4 stalks of celery
- 2 tablespoons of olive oil
- 4 cloves of garlic
- 3 tablespoons tomato paste
- 2 tablespoons chopped fresh sage
- 3 cups red wine
- 3 cups of water
- 3 teaspoons dijon mustard
- 2 bay leaves
- 1 tablespoon lemon juice
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 16 oz of cherry tomatoes
- 2 cups hearty greens baby kale spinach, or swiss chard
Instructions
- Start by chopping your 1 onion chopped, carrot, and celery. And a medium-sized saucepan, heat some olive oil and add the vegetables to sauté for 10 minutes on medium-low heat.1 onions, 4 carrots, 4 stalks of celery
- Add the garlic, sage, and tomato paste. String continually mix and continue to sauté for another two minutes.4 cloves of garlic, 2 tablespoons chopped fresh sage, 3 tablespoons tomato paste
- Add red wine, water, Dijon mustard, bay leaves and French lentils. Stir the lentils and bring them to a boil.11/2 cup french lentils, 3 cups red wine, 3 cups of water, 3 teaspoons dijon mustard, 2 bay leaves
- 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.2 onions, 2 tablespoons of olive oil
- 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.16 oz of cherry tomatoes
- Add more olive oil to the pan and turn the heat to medium-high heat. 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 the lemon juice , salt, pepper and 2 cups of hearty greens.1 tablespoon lemon juice, 2 teaspoons salt, 2 cups hearty greens baby kale, 1 teaspoon fresh ground black pepper
- Before serving the French Lentils, top them with caramelized onions and blistered tomatoes.
Notes
Simple Instructions for Meal Prep
In a large saucepan add about 3 cups of water and 1 cup of green French lentils.
Unlike quinoa or rice, you do not need an exact water-to-lentil ratio. Think more like you’re cooking pasta, you just need significantly more water than lentils. You can also use broth instead of what to add an extra layer of flavor.
Add a bay leaf, an onion cut in half, and a clove of garlic to add extra flavor to the lentils. Do not salt the lentils before cooking!
They will become tough and less appetizing. Bring the water and lentils to a boil and then reduce to a simmer. Cook and low for 25-30 minutes or until tender.
Drain the water (or broth) from the lentils and set the lentils aside until they come down to room temperature. Discard the bay leaf, half onion, and garlic.
Nutrition
Calories: 802kcalCarbohydrates: 123gProtein: 50gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 929mgPotassium: 566mgFiber: 59gSugar: 11gVitamin A: 8005IUVitamin C: 42mgCalcium: 194mgIron: 15mg
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