Wine Stewed Puy Lentils
Savor the rustic elegance of Wine Stewed Puy Lentils, a hearty dish brimming with earthy flavors and a touch of sophistication. This recipe combines the nutty richness of Puy lentils with a luscious reduction of dry red wine, aromatic vegetables, and fresh herbs like thyme and parsley. Simmered to perfection in a vegetable stock infused with tomato paste, the lentils absorb every bit of the robust, tangy sauce while maintaining their signature firmness. Ideal as a comforting main or a flavorful side, this dish comes together in under an hour and pairs beautifully with crusty bread or roasted meats. Perfect for cozy dinners, it's a must-try for lentil lovers seeking bold, wine-infused flavor.
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Recipe Information
Ingredients
- 200 grams Puy lentils
- 2 tablespoons Olive oil
- 1 medium, finely chopped Red onion
- 1 medium, diced Carrot
- 1 medium, diced Celery stalk
- 3 cloves, minced Garlic
- 250 ml Dry red wine
- 500 ml Vegetable stock
- 2 tablespoons Tomato paste
- 1 piece Bay leaf
- 3 sprigs Fresh thyme
- to taste Salt
- to taste Black pepper
- 2 tablespoons, chopped Flat-leaf parsley
Instructions
Rinse the Puy lentils under cold running water and set aside.
Heat the olive oil in a large saucepan or Dutch oven over medium heat.
Add the finely chopped red onion, diced carrot, and diced celery to the pan. Sauté for about 5-7 minutes, or until the vegetables are soft and fragrant.
Stir in the minced garlic and cook for an additional minute, being careful not to burn it.
Increase the heat slightly and pour in the red wine. Let it simmer for 2-3 minutes to allow the alcohol to evaporate slightly.
Stir in the Puy lentils, vegetable stock, tomato paste, bay leaf, and thyme sprigs. Mix well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the pan with a lid. Simmer for 30-35 minutes, or until the lentils are tender but still hold their shape.
Stir occasionally and add more vegetable stock or water if needed to keep the lentils submerged during cooking.
Once the lentils are cooked, remove the bay leaf and thyme sprigs. Season the dish with salt and black pepper to taste.
Serve the wine-stewed lentils warm, topped with freshly chopped flat-leaf parsley. These lentils pair beautifully with crusty bread or as a side to roasted meats.
Nutrition Facts
Calories |
1012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3659 mg | 159% | |
| Total Carbohydrate | 107.5 g | 39% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 25.0 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2837 mg | 60% | |
*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.
