I had never thought of doing lentils in any fashion other than in a bowl, but this recipe from Deborah Madison’s Vegetarian Suppers, was enlightening. Braising is also a skill for which my experience lacks, so again, I’m learning. But lentils are severely under utilized in my kitchen so here goes:

Walnut or avocado oil are both a means of attaining the rich flavor of butter while keeping the recipe vegan. But a good local butter in moderation could be delicious as well. The nutrient density of the remainder of the recipe more than make up for it. Take a look:

Lentils – great source of iron as well as fiber, folate, and magnesium. One study published in the Archives of Internal Medicine confirms that eating high fiber foods, such as lentils, helps prevent heart disease.

Turnip greens – According to WH Foods, the bitter taste of turnip greens is linked by researchers to its calcium content. Turnip greens contain about 4 times more calcium than a much less bitter-tasting cruciferous vegetables like cabbage.

Wine Braised Lentils Atop a Crusty Baguette

3/4 cup French green or black Beluga lentils
4 tbsp olive oil
1/3 cup diced onion
1/3 cup diced carrot
2 cloves garlic crushed and halved
1 tbsp tomato paste
1 1/2 cups dry red wine
1 tsp dijon style mustard
Sea salt and fresh ground pepper
1 big bunch greens, washed
1 tbsp walnut oil or avocado oil
4 slices sturdy country bread

Method

1. Parboil lentils for 5 minutes and drain.

2. Heat 1 tbsp of olive oil up in a large skillet. Add in onion and carrot. Brown a bit and add in garlic and tomato paste.

3. Add in wine and mustard and stir. Add in 1 1/2 cups water, drained lentils, and 1 tsp salt. Simmer covered for 30 minutes.

4. Add greens into the lentils. Cook until wilted.

5. Toast the baguette slices. Top toasted baguettes with braised lentils. Enjoy!

Much Love,

Sara