Lentils with Wine-Glazed Winter Vegetables

Lentils with Wine-Glazed Winter Vegetables
Photo by Becky Luigart-Stayner

Ingredients

  • 2 cups chopped onion
  • 1 tablespoon tomato paste
  • 1 cup diced parsnip
  • 1 cup diced carrot
  • 1 ½ cups dried lentils
  • 2 teaspoons Dijon mustard
  • 1 bay leaf
  • + 9 more ingredients
    • ¼ teaspoon black pepper
    • 1 ½ cups chopped peeled celeriac (celery root)
    • 1 ½ teaspoons olive oil
    • 1 tablespoon butter
    • 1 garlic clove, minced
    • 2/3 cup dry red wine
    • 1 teaspoon salt, divided
    • 1 tablespoon minced fresh or 1 teaspoon dried tarragon, divided
    • 3 cups water

Combine water, lentils, 1/2 teaspoon salt, and bay leaf in a medium saucepan; bring to a boil. Reduce heat, and simmer 25 minutes. Remove lentils from heat, and set aside. Heat olive oil in a medium cast-iron or nonstick skillet over medium-high heat. Add the onion, celeriac, parsnip, carrot, and...

View full recipe at My Recipes

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