Savory French Green Lentils with Glazed Seasonal Vegetables
Delight in the rich flavors of this hearty side dish, perfect for any occasion! Our savory French green lentils serve as a nourishing base, enhanced by a medley of glazed seasonal vegetables. The vegetables are sautéed to perfection and coated in a luxurious reduction of tomato and dry red wine, infusing every bite with depth. This dish is not only versatile enough to stand alone as a satisfying main course but also pairs beautifully with proteins. Enjoy a plateful of wholesome goodness that captures the essence of home cooking, inspired by the timeless recipes of Deborah Madison's Vegetarian Cooking for Everyone!
6
Servings
142
Calories
14
Ingredients
Ingredients
French green lentils
1 1/2 cups (sorted and rinsed)
Salt
to taste
Black pepper
to taste (freshly ground)
Bay leaf
1 (whole)
Olive oil
2 teaspoons + 2 tablespoons (divided)
Onion
1 (diced into 1/2-inch pieces)
Carrot
1 large (diced into 1/2-inch pieces)
Celery rib
1 (diced into 1/4-inch pieces)
Garlic clove
1 (mashed)
Tomato paste
1 tablespoon
Dry red wine
2/3 cup
Dijon mustard
2 teaspoons
Chopped parsley (or tarragon)
2 teaspoons (for garnish)
Puff pastry (or pie dough)
1 sheet (defrosted)
Instructions
1
In a medium saucepan, combine the rinsed lentils with 3 cups of water, 1 teaspoon of salt, and the bay leaf. Bring to a full boil and then reduce the heat, allowing it to simmer gently for about 25 minutes, or until the lentils are tender yet still hold their shape.
2
While the lentils cook, heat 2 teaspoons of olive oil in a medium skillet over medium-high heat. Add the diced onion, carrot, and celery, seasoning with 1/2 teaspoon of salt. Cook, stirring frequently, until the vegetables are richly browned, approximately 10 minutes.
3
Add the mashed garlic and tomato paste to the skillet and sauté for an additional minute. Then, pour in the dry red wine, increase the heat to bring it to a boil, and reduce the heat again to let it simmer covered until the liquid thickens and the vegetables are tender, around 10 minutes.
4
Once the wine has reduced, stir in the Dijon mustard and incorporate the cooked lentils along with their broth into the skillet. Continue to simmer until the sauce thickens further, then stir in the remaining 2 tablespoons of olive oil (or butter), adjusting seasoning with freshly ground black pepper to taste.
5
Garnish with a sprinkle of chopped parsley or tarragon and serve warm.
6
For a delightful variation, divide the lentil mixture among four ramekins or a single gratin dish. Roll out defrosted puff pastry or pie dough to approximately 1/8 inch thick, cut slightly larger than your dish, and place it on top. Make decorative slashes for steam to escape, then bake in a preheated oven at 375°F until the pastry is golden and puffed, about 25 minutes.
Nutrition Information
5g
Fat
20g
Carbs
6g
Protein
6g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are Savory French Green Lentils with Glazed Seasonal Vegetables?
It is a hearty side dish or main course featuring French green lentils as a base, combined with sautéed carrots, onions, and celery in a red wine and tomato reduction.
How many servings does this recipe provide?
This recipe makes 6 servings.
What are the nutritional facts for one serving?
Each serving contains approximately 142 calories, 5g of fat, 20g of carbohydrates, 6g of protein, and 6g of fiber.
Is this recipe vegetarian?
Yes, this dish is vegetarian, inspired by Deborah Madison's Vegetarian Cooking for Everyone.
What specific type of lentils should be used?
The recipe calls for 1 1/2 cups of French green lentils, sorted and rinsed.
How long do the lentils need to cook?
Lentils should simmer gently for about 25 minutes until tender but still holding their shape.
What vegetables are included in the glazed mixture?
The vegetable medley consists of onion, carrot, and celery rib.
How should the onions and carrots be diced?
Both the onion and the large carrot should be diced into 1/2-inch pieces.
How should the celery be prepared?
The celery rib should be diced into 1/4-inch pieces.
What is the first step in cooking the vegetables?
Heat 2 teaspoons of olive oil in a skillet and sauté the onion, carrot, and celery with salt for about 10 minutes until richly browned.
When do I add the garlic and tomato paste?
Add the mashed garlic and 1 tablespoon of tomato paste after the vegetables have browned, then sauté for an additional minute.
What type of wine is used for the glaze?
The recipe requires 2/3 cup of dry red wine.
How long should the wine reduction simmer?
Simmer the wine covered for about 10 minutes until the liquid thickens and the vegetables are tender.
What seasoning is added after the wine reduction?
Stir in 2 teaspoons of Dijon mustard and then incorporate the cooked lentils.
How much olive oil is used in total?
A total of 2 teaspoons plus 2 tablespoons of olive oil is used, added in stages.
Can I use butter in this recipe?
Yes, you can use 2 tablespoons of butter instead of the final addition of olive oil to finish the sauce.
What herbs are recommended for garnish?
You can garnish the dish with 2 teaspoons of chopped parsley or tarragon.
How do I prepare the puff pastry variation?
Divide the lentil mixture into ramekins, cover with puff pastry, make steam slashes, and bake at 375°F for 25 minutes.
How thick should the puff pastry be rolled?
The defrosted puff pastry or pie dough should be rolled out to approximately 1/8 inch thick.
What is the baking temperature for the pot pie variation?
The oven should be preheated to 375°F.
Is there any salt added during the lentil boiling process?
Yes, 1 teaspoon of salt is added to the saucepan with the lentils, water, and bay leaf.
How much water is needed to boil the lentils?
You need 3 cups of water for 1 1/2 cups of lentils.
What should I do with the lentil broth?
The cooked lentils should be incorporated into the skillet along with their cooking broth.
Does this recipe contain cholesterol?
The provided data indicates that the cholesterol content is null or not specified.
How much fiber is in this dish?
Each serving provides 6g of fiber.
What is the protein content per serving?
There are 6g of protein per serving.
Can I use pie dough instead of puff pastry?
Yes, pie dough is a suitable substitute for puff pastry in the baked variation.
How many ingredients are in this recipe?
There are 14 total ingredients listed.
Should the garlic be minced?
The recipe specifically calls for 1 garlic clove to be mashed.
How is the dish served?
It is served warm, either as a standalone dish, a side for proteins, or baked under a pastry crust.