Lentils with Red Wine and Herbs from @fandw – Hearty and Filling

I made this last night and it’s enough for a few nights of side dishes.  It’s almost vegetarian as it uses chicken stock, but you could easily substitute veggie stock instead and it would still be good.  The fresh herbs add a great, rounded flavor and I purposely slightly undercooked the lentils as I knew I’d be reheating them for a couple nights.  Also, if you don’t have creme fraiche, sour cream works in a pinch.

This also provides a good excuse (not that I needed it) to open a bottle of wine.

Here is the recipe (from the recent issue of Food & Wine)

Ingredients

  1. 1 1/2 cups French green lentils (12 ounces)
  2. Salt
  3. 1 tablespoon extra-virgin olive oil
  4. 1 small red onion, finely chopped
  5. 1 garlic clove, minced
  6. 1/4 cup dry red wine
  7. 1 packed cup baby spinach (2 ounces)
  8. 1/2 cup chicken stock
  9. 1 tablespoon crème fraîche
  10. 4 lightly packed cups mâche (2 ounces) or arugula
  11. 1/4 cup chopped flat-leaf parsley
  12. 1/4 cup chopped cilantro
  13. Freshly ground pepper

Directions

  1. In a large saucepan, cover the lentils with 2 inches of water and bring to a boil. Season with salt and simmer over moderate heat until tender, 40 minutes. Drain the lentils.
  2. Heat the olive oil in a large, deep skillet. Add the red onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the lentils and the wine and simmer until the wine has been absorbed, about 5 minutes. Add the spinach and stock and cook, stirring occasionally, until the spinach is wilted, about 5 minutes. Stir in the crème fraîche. Add the mâche, parsley and cilantro and cook until barely wilted, about 2 minutes. Season with salt and pepper and serve warm.
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