10 February 2011

Recipe: Lentils with White Wine, Herbs, & Tomatoes

Last fall, I read a wonderful book called Lunch in Paris and wrote about it here. I would not consider it a "recipe book" but rather a book with recipes -- and that's what I find so appealing about it. After I finished the book, I saved several recipes to try. It has only taken me five months to get around to making the first one -- Lentils with White Wine, Herbs, & Tomatoes.

This lentil dish makes a perfect dinner on a cold winter's evening. Keep in mind that it makes a LOT but the leftovers freeze well and can be made into a soup (see below). I also found out (after the fact -- should have checked first!) that Spouse is not a huge lentil fan but in spite of that, he still enjoyed the dish. Served with a green salad and a loaf of crusty bread, this is comfort food at its best.

Lentils with White Wine, Herbs, and Tomatoes
Recipe by Elizabeth Bard, from Lunch in Paris
2 tablespoons extra-virgin olive oil
1 carrot, roughly chopped
4-5 small shallots or 1 medium onion, roughly chopped (I used shallots)
2.5 cups dried Puy lentils (I used whatever the grocery store carried - nothing fancy)
6 cups chicken broth
1 16 ounce can whole tomatoes, drained and chopped
1 cup dry white wine
A handful of fresh flat-leaf parsley, including some of the stems, chopped
1 bay leaf (fresh, if possible)
Freshly ground black pepper to taste

Sour cream or creme fraiche
Chopped fresh cilantro
3 limes, halved

In a large stockpot, heat the oil over medium heat. Add the shallots and carrot and saute for 5 to 10 minutes until the onion is translucent.

Add the lentils and stir to coat with the oil.

Add the broth, tomatoes, wine, parsley, bay leaf, and a good grinding of pepper. Leave to simmer over a low heat with the cover ajar until the lentils are tender and most of the liquid has been absorbed, about 1 hour.

(Can I tell you how incredibly good this smells simmering on the stove?)

The author doesn't mention anything about a CAT in the kitchen, but I think it always helps to have a bit of supervision.

Serve in shallow bowls with a dollop of sour cream, a sprinkling of chopped fresh cilantro, and (essential!) half a lime for squeezing. Serves 6.

The author suggests topping the lentils and sour cream with a pan fried or broiled salmon fillet for easy entertaining. Leftover freeze well. They also make great soup; just throw in a bit of extra broth and a dash of white wine and puree. Serve with the same condiments.

1 comment:

Heather said...

We love lentils, and this looks delicious!