Lentils Braised in Red Wine


This is a really great recipe that I discovered on a blog called Big Girls Small Kitchen. The blog has a lot of other nice recipes I’d like to try, but I’ll get to that later 🙂 I came across this one as I was looking for a recipe involving lentils, which I had just bought for the first time and didn’t know how to prepare.

I absolutely love lentil soup (especially Lebanese-style), and don’t even get me started on the health benefits of the legume! Lentils help to lower cholesterol, are a good source of minerals,  B-vitamins, and protein, and have virtually no fat. Not only that, but a whole cup of cooked lentils has only 250 calories! They are definitely a food I’d like to incorporate more into my everyday cooking!

So, while feeling bold at the grocery store I grabbed a nice box of green lentils that looked both intimidating and delicious. After doing some recipe searching, I realised cooking lentils isn’t as hard as it would seem, even for a novice, and this recipe was a great place to start!

Lentils Braised in Red Wine

1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
3-4 cloves garlic, peeled and left whole
1 1/2 cups lentils (green or red)
2 cups red wine
1 bay leaf
100 grams (3 ounces) fresh spinach


In a large saucepan heat 1.5 T olive oil and cook  onion, carrot, and celery over medium heat for 5 minutes. Add 3-4 whole cloves garlic. Add the lentils, wine, 2 ½ cups water, 1/2 teaspoon salt,  and the bay leaf.

Raise the heat to high and bring to a boil. Cover partially, reduce the heat to low, and simmer for 45 minutes to an hour.

Before serving, add the fresh spinach and stir to let the leaves wilt. Taste for salt, adding more as needed. Remove the bay leaf.



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