The household occasionally/always has in-between wine on hand. The kind that's too old to drink, too precious to dump (i.e. any wine that fits into category one). This recipe combines that recurring difficulty with other basic pantry standards (lentils, dijon, old hard vegetables). I'm a firm believer in adapting what you've got and making it work! You will love these lentils-- and you will also love them leftover, for breakfast, reheated, with an egg unceremoniously cradled in and soft poached on top. Lentil joy :)
(adapted from http://www.101cookbooks.com/archives/lentils-with-wineglazed-vegetables-recipe.html )
Old Wine Lentils
1 1/2 cups lentils1. Put the lentils in a saucepan with 3 cups water and some salt. Boil then turn down and let the lentils get tender (1/2 hour-ish).
s & p
olive oil
garlic, chopped
hard veg: carrot, celery & onion, chopped up small (other options: turnip, sweet potato, FENNEL! fennel's phenomenal.)
1 tablespoon tomato paste
2/3 cup old red wine
2 teaspoons Dijon mustard
2 tablespoons butter
to serve: chopped tarragon, micro greens or arugula, crumbled goat cheese or a dollop of creme fraiche [I've never tried any of this but it sounds great :)]
2. Heat the oil. Add your hard veg with salt, and brown for about 10 minutes.
3. Add garlic and tomato paste, cook for 1 minute, then add your old wine.
4. Bring to a boil, then lower the heat and simmer, covered, until the liquid is syrupy and the vegetables are tender, about 10 minutes.
5. Stir in the mustard and add the cooked lentils along with their broth.
6. Simmer until the sauce is mostly reduced, then stir in the butter. Done.
Ooh I love me a good lentil recipe. Can't say wine lasts long enough in this house to be relegated to a recipe, but I just might save a splash or two for this.
ReplyDeleteAnd perhaps a chance to use up more kohlrabi! 😉
ReplyDeleteThat looks good, too! Awesome. I have the same wine problem Lo has. I have some old cooking wine in the fridge. Maybe I'll try it with that.
ReplyDelete