Red Wine Lentils

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This is a Martha Stewart recipe.

In Kitchen Confidential, Anthony Bourdain distinguishes restaurant and home cooking by the amount of butter used and the use of shallots. This recipe uses butter and shallots, which might be why it tastes so delicious.

This is a great recipe to have on hand if, like me, you open a bottle of red wine, drink a glass, and then forget about the rest of the bottle until it’s too far gone for consumption by itself. It’s a great way to use wine left out after a party or two buck Chuck.

1 cup lentils
2 tablespoons butter (divided)
1 tablespoon olive oil
2 shallots, finely chopped
2 garlic cloves, sliced
2 bay leaves
A few pinches of dried thyme
1 tablespoon of tomato paste
2 cups red wine (If you don’t have quite enough you can dilute with vegetable broth or water)
1 ½ cups water
Coarse salt and ground pepper
1 tablespoon sherry vinegar (red wine vinegar would work, too)


Rinse the lentils well, cover them with hot water, then set them aside while you chop and prep. Heat 1 tablespoon butter and olive oil in a large pot or straight-sided skillet over medium, add shallots, garlic, bay leaves, and thyme.

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Cook, stirring occasionally, until shallots turn golden brown. Stir in tomato paste, then add wine. Bring to a boil and cook for 1 minute.

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Drain the lentils and add them to the skillet along with the water and a few dashes of salt.

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Return to a boil, then reduce heat to low, cover the pot, and simmer until lentils are tender, about 40 minutes.

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Stir in 1 tablespoon butter and vinegar. Salt and pepper to taste.

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Leftovers are particularly good on toast.


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Filed under Alcohol, Main Courses, Uncategorized

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