I am very excited to start a new project - cooking through the recipes friends and family gave me for my bridal shower. My mom put them in a cute recipe binder, and I managed to read through them several times but haven't made anything yet!
The first recipe is from Katrina, a dear friend from middle school. Even though I moved to Michigan at the beginning of high school, we have stayed in touch and even vacationed together one summer. We both got married last year and attended each other's weddings too (hers in California and mine in the D.C. area!). Katrina is probably one of the smartest, if not the smartest, person I know. She and her husband Michael are moving back to the east coast, so she can begin medical school - and she already has a PhD in psychology!
Katrina is a vegetarian, so she gave me this great recipe for green lentils. I don't think I've cooked lentils before, so this recipe provided a great reason to try it out! The red wine and Dijon mustard in the glaze totally make this recipe. The red wine flavor intensifies over time, so this meal makes fantastic left-overs. I even ate the lentils cold for lunch. I recommend making the recipe on a weekend night when you have some extra time to stand over the stove as the sauce takes awhile to reduce. If you want to add some extra protein, I think the lentils would be a great base for grilled chicken or salmon.
Chop up your veggies and the garlic.
Then, bring the lentils and water (it's a 2 to 1 ratio of water to lentils) to a boil. Add in a bay leaf for added flavor. Reduce the heat and simmer for about 25 minutes.
When the lentils have about 10-15 minutes to go, start sauteing the celery, carrot and onion in a large pan (I used a healthy drizzle of olive oil here). Saute until the veggies start to brown.
Then, add in the tomato paste and garlic (I just love this tomato paste in a tube - so much easier to store the leftovers!).
Add in the wine followed by the Dijon mustard.
Add the lentils back in and then simmer until the liquid is reduced. I added in about a tablespoon of butter to add some richness to the sauce.
Katrina offers up two "fancy" variations on the recipe. You can serve the lentils in individual ramekins topped with puff pastry dough (just throw them in the oven to bake the puff pastry). I chose to serve the lentils over some wilted rainbow chard for some added green vegetable goodness!
Green Lentils with Wine-Glazed Vegetables
From Katrina's Kitchen
- 1 1/2 cups green lentils
- 2 teaspoons olive oil
- 1 carrot, diced
- 1 medium onion, diced
- 1 or 2 celery stalks, diced
- 1 or 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 2/3 cup dry red wine
- 2 teaspoons Dijon mustard
- 1-2 tablespoons tablespoons butter or olive oil
- Parsley (optional)
Bring lentils, 3 cups water, 1 teaspoon salt and bay leaf to a boil, then return to simmer and cook for about 25 minutes.
Heat oil in pan. Add onion, carrot and celery and season with salt. Cook over medium heat until browned. Add garlic, tomato paste and cook a minute more.
Add wine (Katrina mentions that you should pour some in a glass for the cook as well). Bring to a boil, then lower heat and simmer until the liquid is syrupy. Stir in the mustard and add the cooked lentils with the broth. Top with fresh parsley if desired.
1) Put finished dish in ramekins and top with puff pastry. Bake at 375 degrees for 25 minutes.
2) Serve over a bed of wilted chard.
Simmer until sauce is reduced, then stir in the butter or olive oil and season with pepper.