~from Savoring Time in the Kitchen
Makes a great side dish but hearty enough to serve alone.
Serves 4 to 6
Lentil ingredients:
¾ cup French green lentils
3 cups water or chicken stock
1 cup red wine (I used Columbia Crest Grand Reserve Cabernet which is a $10 bottle and good enough to drink with dinner afterward)
1 bay leaf (optional)
2-1/2 teaspoons salt
Vegetable Ingredients:
1 tablespoon oil
½ cup finely diced yellow onion
½ cup finely diced celery
½ cup finely diced peeled carrot
½ cup finely diced golden beet
½ teaspoon each Salt & Pepper
Sauce Ingredients:
½ cup red wine
1 small thyme sprig or 1 teaspoon dried thyme
1 small clove garlic, minced
1 tablespoon aged sherry or red wine vinegar
1 tablespoon tomato paste
1 tablespoon brown sugar
2 cloves garlic, finely minced
1 teaspoon anchovy paste (buy the tube in the canned fish aisle)
2 teaspoons Dijon mustard
Spread the lentils out on a baking sheet and remove any debris that doesn’t look like a lentil. Rise lentils and put in a medium saucepan along with the water and wine, bay leaf and salt. Bring to a low, simmering boil and cook, uncovered, until just tender. This will take about 25-30 minutes. Drain any excess liquid and set aside.
To cook the vegetables, heat the oil in a 12 inch sauté pan over medium high heat. Add the vegetables, salt and pepper, and cook, stirring occasionally, until the vegetables are just tender. Taste test occasionally. Set aside.
To make the sauce, first put the sherry, tomato past, brown sugar, garlic, anchovy paste and Dijon mustard in a small jar with tight-fitting lid.
Put the wine, thyme and garlic in a small sauce pan and bring to a low, simmering boil. Continue to boil until the liquid has reduced to about 1 tablespoon, watching carefully at the end so you don’t lose too much. Using a fine-mesh strainer, strain the liquid into the jar with the other ingredients. Close and shake together until combined.
To complete the dish, place your largest sauté pan over medium to medium high heat and add 2 tablespoons of oil. Add the lentils,and sauce and sauté, stirring frequently, until the lentils begin to brown around the edges and crisp slightly. Add the vegetables and continue to stir and cook for another few minutes until the vegetables are hot. Taste and add more salt and pepper, if necessary. (This can be done in two batches, if your sauté pan is not large enough to hold everything). Just before serving, drizzle with a little extra-virgin olive oil.
Inspired by Caramelized Lentils in Taste and Technique by Naomi Pomeroy