Lentils Braised in Red Wine

Name: Lentils Braised in Red Wine
Ingredients: Salt and pepper to taste; Salt and pepper to taste; 1 cup (250 mL) dry lentils (green are fine; brown or blue are nice too); 1 cup (250 mL) dry lentils (green are fine; brown or blue are nice too); 1 bay leaf; 1 cup (250 mL) dry lentils (green are fine; brown or blue are nice too); 1 Tbsp (15 mL) tomato paste; ⅔ cup (160 mL) red wine; 1½ cups (375 mL) water; 1 cup (250 mL) beef stock; 1 large shallot, finely diced; 2 slices bacon, finely diced; 1 small carrot, finely diced; ½ celery stalk, finely diced; 1 cup (250 mL) dry lentils (green are fine; brown or blue are nice too); 1 garlic clove, minced

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

A lighter version of the Lentil & Mushroom Bourguignon, this pairs nicely with a rich main such as lamb chops or a roast chicken with vegetables. Add salt cautiously: the bacon and stock bring a lot of salt to this already.

Ingredients

2 slices bacon, finely diced
1 large shallot, finely diced
½ celery stalk, finely d

Side dish
Gluten-free

Method

Sauté the diced bacon in a medium saucepan over low to medium heat until browned and crisp. Transfer to a small bowl. Remove and discard all but a spoonful of the fat remaining in the saucepan, and in it sauté the shallot, celery, and carrot until softened slightly, 3 to 5 minutes. Stir in the garlic and cook another 2 minutes, then add the lentils, bay leaf, red wine, tomato paste, beef stock,