Lentils with Wine-Glazed Winter Vegetables

Name: Lentils with Wine-Glazed Winter Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 0 teaspoons black pepper; 1 Tbsp butter; 237 milliliters diced carrot; 355 milliliters chopped peeled celeriac (celery root); 2 teaspoons Dijon mustard; 355 milliliters dried lentils; 158 milliliters dry red wine; 1 garlic clove, minced; 2 teaspoons olive oil; 473 milliliters chopped onion; 237 milliliters diced parsnip; 1 teaspoon salt, divided; 1 Tbsp minced fresh or 1 teaspoon dried tarragon, divided; 1 Tbsp tomato paste; 710 milliliters water

Lentils with Wine-Glazed Winter Vegetables might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free and vegetarian recipe has 432 calories, 22g of protein, and 6g of fat per serving. This recipe covers 35% of your daily requirements of vitamins and minerals. Head to the store and pick up celeriac, olive oil, lentils, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 45 minutes. It will be a hit at your Winter event.

Instructions

Combine water, lentils, 1/2 teaspoon salt, and bay leaf in a medium saucepan; bring to a boil. Reduce heat, and simmer 25 minutes.

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Bay Leaves

Lentils

Water

Salt

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Sauce Pan

Remove lentils from heat, and set aside.

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Lentils

Heat olive oil in a medium cast-iron or nonstick skillet over medium-high heat.

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Olive Oil

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Frying Pan

Add the onion, celeriac, parsnip, carrot, and 1 1/2 teaspoons tarragon, and saut 10 minutes or until browned. Stir in 1/2 teaspoon salt, tomato paste, and garlic; cook mixture 1 minute. 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.

Ingredients you will need

Tomato Paste