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French Lentils with Wine-Glazed Vegetables

One of our favourite things is when customers alert us to delicious recipes they use on the regular with our Canadian-grown products. At a recent gathering, we were told this recipe was a must to try, and we can attest that we were not misguided with this advice. This recipe is perfect, hailing originally from Deborah Madison, and published on the popular blog, 101 Cookbooks.

French Lentils with Wine-Glazed Vegetables 
~ adapted from 101 Cookbooks


1 1/2 cups dry Flourist French Lentils
1 1/2 tsp salt
1 bay leaf
2 tbsp extra virgin olive oil, plus more
1 onion, cut into 1/2-inch dice
1 large carrot, cut into 1/4-inch dice
1 celery rib, cut into 1/4-inch dice
1 garlic clove, mashed
1 tbsp tomato paste
2/3 cup dry red or white wine
2 tsp Dijon mustard
2 tbsp butter

Put the Flourist French Lentils in a saucepan with 3 cups of water, 1 teaspoon salt, and the bay leaf. Bring to a boil, then lower the heat to a lively simmer and cook until the lentils are tender but hold a little texture, about 25 minutes.

Meanwhile, heat the oil in a large skillet. Add the onion, carrot, and celery, season with 1/2 tsp of salt, and cook over medium-high heat, stirring frequently, until the vegetables are browned, about 10 minutes. Add the garlic and tomato paste, cook for 1 minute more, and then add the wine. Bring to a boil and then lower the heat and simmer, covered, until the liquid is syrupy and the vegetables are tender, about 10 minutes. Stir in the mustard and add the cooked lentils along with their broth. Simmer until the sauce is mostly reduced, then stir in the butter, and season with pepper.

Serve with greens/arugula, and crumbled goat cheese, and a generous drizzle of olive oil. We especially like them with broiled parmesan cheese toasts, which are made just as they sound. 

1 comment

Fran

Thanks for all the lentil recipes you supplied the past months. I’ve tried many and enjoyed them. One comment could you include how many people the recipes will serve? I live alone and if it’s for 4 I half the recipe. Also with the recipe above, do the
lentils need to be soaked or just plopped in the pan?
FYI I went to Deborah Madison’s restaurant, Greens, about 20 years ago. I still remember the meal, it was fabulous. I purchased the Greens cookbook and still cook from it.

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