One of the reasons this recipe is so delicious is the browned onions, and a little white wine doesn’t hurt! It can be a vegetarian main, or a side dish to just about anything. Salmon worked really well as a pairing for this one, but chicken or just a salad would be great too. I made this a while ago, but I’m going to make it again this week because it’s one of my new favourites.
I found the recipe on this site. I made a few changes, such as browning the onions rather than cooking until translucent, I used white wine in place of some of the chicken stock, and I didn’t add the agave nectar that the recipe called for. The blogger says that both salmon and lentils help de-stress and balance moods, and provides omega-3 and magnesium. I sure felt happy after eating it, maybe just because it tasted so good.
What you need:
2 cups lentils (french if you have them; I didn’t so I just used green lentils)
1/4 cup olive oil
1 large sweet onion, chopped
2 leeks, sliced
2 cloves of garlic, minced
4 carrots, sliced
3 stalks celery, chopped
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
1/2 cup dry white wine
2 tablespoons tomato paste
2 tablespoons red wine vinegar
salt and pepper
What you do:
1. Put the lentils into a bowl and cover them with boiling water. Let this sit for about 15 minutes while you prepare the onions.
2. Heat the oil in a large frying pan or a pot, then add the onions. Let them cook on medium low heat, stirring, until they begin to brown.
3. Add the leeks, and thyme to the onions, cooking for about 10 minutes, then add the garlic and cook for a few more minutes.
4. Drain the lentils, then add them to the onion mixture, along with the carrots, celery, soup stock, wine and tomato paste. Cook, covered, over low heat for about 20 minutes, or until the lentils are tender. Then add the wine vinegar, and you’re all set.
It’s also good served with a dollop of plain yogurt!