Green Lentils With Glazed Vegetables

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 1 1/2 cups french green lentils, sorted, rinsed
• salt
• fresh ground black pepper
• 1 bay leaf
• 2 teaspoons olive oil
• 1 onion, diced into 1/2-inch pieces
• 1 large carrot, diced into 1/2-inch pieces
• 1 celery rib, diced into 1/4-inch pieces
• 1 garlic clove, mashed
• 1 tablespoon tomato paste
• 2/3 cup dry red wine
• 2 teaspoons dijon mustard
• 2 tablespoons olive oil (or butter)
• 2 teaspoons chopped parsley (or tarragon)
• 1 sheet puff pastry (or pie dough)

Recipe

• 1 place the lentils in a pan with 3 cups water, 1 teaspoons salt, and the bay leaf. bring to a boil, then lower the heat to a bubbling simmer and cook until the lentils are tender but still hold their texture, about 25 minutes.
• 2 meanwhile, heat the oil in a medium skillet. add the onion, carrot, and celery. season with 1/2 teaspoons salt and cook over medium high heat, stirring frequently, until the vegetables are browned, about 10 minutes. add the garlic and tomato paste, cook for 1 minute more, then add the wine.
• 3 bring to a boil and then lower the heat and simmer, covered, until the liquid is syrupy and the vegetables are tender, about 10 minutes.
• 4 stir in the mustard and add the cooked lentils along with their broth.
• 5 simmer until the sauce is mostly reduced, then stir in the butter and season with pepper. serve with a sprinkle of freshly chopped parsley.
• 6 enjoy!
• 7 variation:.
• 8 divide the lentils among four ramekins or a single gratin dish.
• 9 roll defrosted puff pastry or pie dough to 1/8 inch thick, then cut it just a tiny bit larger than the dish. set it over the dish and cut a few decorative slashes for the steam to escape.
• 10 bake at 375* f. until the pastry is puffed and golden and the lentils are heated through, about 25 minutes.