|Photo courtesy of Urban Durham Realty blog|
wrote a couple weeks ago about lentils and how delicious they are. This recipe is no exception. Combined with root vegetables in red wine and finished off with Dijon mustard, this is a satisfying and healthy dish. I adapted this recipe from Cooking Light, a great resource for healthy recipes year round.
Lentils with Red Wine Vegetables (serves 6)
- 3 cups vegetable stock or water
- 1 1/2 cup dried lentils (I used French lentils)
- 1 tsp salt, divided
- 1 bay leaf
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 celeriac (celery root), peeled and chopped
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 small sweet potato, peeled and chopped
- 1 bunch Brussels sprouts, stems removed and halved if large
- 1 tbsp chopped fresh tarragon, divided
- 2 tbsp tomato paste
- 1 garlic clove, minced
- 1 cup dry red wine
- 1/4 tsp black pepper
- 1 tbsp Dijon mustard
While the lentils simmer, heat olive oil in a large pot over medium heat. Saute onions for about 5 minutes. Add celeriac, carrots, parsnips and sweet potato, seasoned with 1/2 tsp salt, or so. Cook for about 10 minutes.
Stir in Brussels sprouts, 1/2 tbsp tarragon, tomato paste and garlic. Cook for another 2-3 minutes.
Pour in red wine, scraping any bits of the bottom of the pan.
Bring to a boil, then reduce heat, cover and simmer for about 10-15 minutes, until vegetables are fork tender.
When lentils are done, add them to the vegetables with mustard and black pepper.
Stir to combine and cook for another 2 minutes to let flavors blend. Remove from heat and stir in remaining tarragon.
For a printable recipe click here