Lentils with Red Wine and Herbs

Lentils with Red Wine and Herbs
Photo by Jan Baldwin


  • 0.5 cup(s) chicken stock
  • 0.25 cup(s) chopped cilantro
  • Freshly ground pepper
  • 1 tablespoon(s) crème fraîche
  • 0.25 cup(s) dry red wine
  • 1 tablespoon(s) extra-virgin olive oil
  • 1.5 cup(s) French green lentils
  • + 6 more ingredients
    • 1 packed cup baby spinach
    • 1 small red onion
    • 4 lightly packed cups mâche
    • 0.25 cup(s) chopped flat-leaf parsley
    • Salt
    • 1 clove(s) garlic

In a large saucepan, cover the lentils with 2 inches of water and bring to a boil. Season with salt and simmer over moderate heat until tender, 40 minutes. Drain the lentils. Heat the olive oil in a large, deep skillet. Add the red onion and cook over moderate heat, stirring occasionally, until s...

View full recipe at Food & Wine


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