Monday, March 1, 2010

Lentils with Red Wine and Herbs

I took this recipe from this month's Food & Wine.  It somes from Sophie Dahl who happens to be Roald Dahl's granddaughter. 

I have started using lentils much more frequently in my cooking over the last year.  The recipe made sense to me except for the addition of cilantro.  The lentils, red wine, parsley and spinach all melded easily in my mind but I couldn't figure out how the cilantro flavor fit.  Turns out, it was a great addition.  It completely brightened up what can be an almost muddy flavor of the lentils.  I can't wait to make this again when the herbs and greens are in season and fresh!


1 1/2 cups lentils
1 Tbsp olive oil
1 medium onion chopped finely
1 garlic clove minced
1/4 cup red wine (I used the 2005 Chateau Poitevin Medoc we then drank with the meal)
1 cup packed baby spinach
1/2 cup vegetable stock
4 cups lightly packed arugula
1/4 cup chopped flat-leaf italian parsley
1/4 cup chopped cilantro
dash fresh lemon juice
salt and pepper

In a sauce pan, cover the lentils with 2 inches of water and bring to a boil.  Simmer over medium-low heat until tender, about 40 minutes.  Drain the lentils

Heat the olive oil in a deep skillet.  Add the onion and cook over medium heat, stirring, until softened.

Add the garlic and cook until fragrant, about 1 minute.

Add the lentils and the wine and cook for about 5 minutes.

Add the spinach and stock and cook until the spinach is wilted.

Add the arugula, parsely and cilantro and cook until just barely wilted, about 2 minutes.

Season with salt and pepper and squeeze just a dash of lemon juice.

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