Judy Rodgers' Lentils Braised in Red Wine

By • November 5, 2014 5 Comments

183 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: Very lightly adapted from the Zuni Cafe Cookbook. Nicholas Day


Makes 4 cups

  • 1/4 cup olive oil
  • 1/2 cup carrots, diced
  • 1/2 cup celery, diced
  • 3/4 cup onions, diced
  • 1 bay leaf
  • 1 1/4 cups lentils (ideally the du puy type)
  • 1 or 2 sprigs fresh thyme (optional)
  • 1 cup red wine
  • 2 to 2 1/2 cups water, chicken stock, or a combination
  • 2 to 3 tablespoons olive oil
  1. In a medium-sized pan, warm the olive oil over medium-low heat and add the carrots, celery, and onions, along with a few pinches of salt. Cook, stirring occasionally, for about five minutes.
  2. Raise the heat slightly and add the lentils, bay leaf, thyme (if using), the wine, and a cup of the water or stock. When the lentils begin to simmer, lower the heat and cook uncovered, stirring occasionally, and adding small amounts of additional water or stock as each is absorbed. After about a half-hour, the finished lentils should be nutty but tender and just slightly wet. (You may have water or stock left over.) Salt to taste. Drizzle with the final tablespoons of olive oil and cook for another minute, then serve.

More Great Recipes: Beans & Legumes|Entrees|Side Dishes|Lentils|Olive Oil