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Lentils with Wine-Glazed Winter Vegetables

 

Lentils with Wine-Glazed Winter Vegetables

From: myrecipes
Total Time: 45 Mins

Ingredients:

  • 3 cups water
  • 1 1/2 cups dried lentils
  • 1 teaspoon salt, divided
  • 1 bay leaf 
  • 1 1/2 teaspoons olive oil
  • 2 cups chopped onion
  • 1 1/2 cups chopped peeled celeriac (celery root)
  • 1 cup diced parsnip
  • 1 cup diced carrot
  • 1 tablespoon minced fresh or 1 teaspoon dried tarragon, divided
  • 1 tablespoon tomato paste
  • 1 garlic clove, minced
  • 2/3 cup dry red wine
  • 2 teaspoons Dijon mustard
  • 1 tablespoon butter
  • 1/4 teaspoon black pepper

Directions:

  1. Combine water, lentils, 1/2 teaspoon salt, and bay leaf in a medium saucepan; bring to a boil. Reduce heat, and simmer 25 minutes. Remove lentils from heat, and set aside.
  2. Heat olive oil in a medium cast-iron or nonstick skillet over medium-high heat. 
  3. Add the onion, celeriac, parsnip, carrot, and 1 1/2 teaspoons tarragon, and sauté 10 minutes or until browned. Stir in 1/2 teaspoon salt, tomato paste, and garlic; cook mixture 1 minute. 
  4. Stir in wine, scraping pan to loosen browned bits. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until vegetables are tender. Stir in mustard. Add lentil mixture, and cook 2 minutes. 
  5. Remove from heat; discard bay leaf, and stir in butter, 1 1/2 teaspoons tarragon, and pepper.