French Lentils in Red Wine
Ingredients
1 tablespoon 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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