Braised Lentils
Transform humble pantry staples into a rich and satisfying dish with this comforting Braised Lentils recipe. Perfectly cooked green or brown lentils are gently simmered with aromatic vegetables like onion, carrot, and celery, infused with garlic, tomato paste, and a touch of thyme for depth of flavor. A splash of white wine adds elegance (optional), while a hearty broth ties everything together into a savory masterpiece. Ready in under an hour, this one-pot meal is ideal for weeknight dinners or as a side dish. Serve topped with fresh parsley and accompanied by crusty bread or a crisp salad for a wholesome, protein-packed feast. Whether you’re seeking a cozy vegan entrée or a hearty addition to your table, these braised lentils deliver comfort and taste in every bite!
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Recipe Information
Ingredients
- 1 cup Green or brown lentils (dried)
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 1 medium Carrot, peeled and finely diced
- 1 large Celery stalk, finely diced
- 3 cloves Garlic, minced
- 1 tablespoon Tomato paste
- 0.5 cup Dry white wine (optional)
- 4 cups Vegetable broth or water
- 1 piece Bay leaf
- 1 teaspoon Thyme, fresh or dried
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the lentils thoroughly under cold water and set them aside.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the onion, carrot, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and starting to brown.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the tomato paste to the pot and stir well, allowing it to cook for 2 minutes to deepen its flavor.
If using, pour the white wine into the pot and deglaze by scraping up any browned bits from the bottom. Allow the wine to reduce for 2-3 minutes.
Add the rinsed lentils, vegetable broth (or water), bay leaf, thyme, salt, and pepper. Stir everything together.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Simmer for 35-40 minutes, or until the lentils are tender and the liquid is mostly absorbed.
Taste and adjust the seasoning with more salt and pepper if needed.
Remove the bay leaf before serving.
Serve warm, garnished with fresh parsley if desired. Pair with crusty bread or a simple green salad for a complete meal.
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6336 mg | 275% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 19.3 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1992 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
