French Lentils in Red Wine


1 tablespoon butter
1 tablespoon olive oil
1 small onion, finely diced
2 garlic cloves, minced
2 bay leaves
1/2 teaspoon dried thyme
1/2 tablespoon dried marjoram
1 tablespoon tomato paste
small handful of sun dried tomatoes, soaked in hot water until pliable and then chopped
1-1/2 cups dry red wine
2 cups water
1 cup french lentils, picked over and rinsed
salt and pepper
1/4 cup fresh parsley, chopped
red wine vinegar
1 or 2 tablespoons additional butter

Cooking Instructions

Heat the butter and olive oil in a large pan or pot over medium heat. Add the onion, garlic, bay leaves, thyme, and marjoram and cook until the onion is wilted and slightly translucent (about 5 minutes).

Add the tomato paste, sun dried tomatoes, red wine, and water and bring to a boil. Add the drained lentils and return to a boil. Cover, reduce the heat to a simmer, and cook for 40 minutes or until the lentils are tender.

Season as needed with salt and pepper. During the final moments of cooking, add the parsley, a good splash of red wine vinegar, and the additional butter. Stir to incorporate the ingredients and melt the butter and serve warm.

Makes 6 to 8 servings

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recipe courtesy of