Wine-Braised Lentils with Garlic Sautéed Spinach

Off the top of my head, I can think of at least 8 reasons why you should include lentils in your weekly diet. They’re high in protein, fiber and iron, while being low in fat and calories. They’re delicious and add a pleasant crunchy texture to any dish. And they’re cheap. You just can’t get more bang for your bucks.

I first discovered this recipe about a month ago, thanks to Alison’s Lunch. I follow several food blogs for inspiration, but when I stumbled upon Alison’s, I knew it would make it to my top 5. Cooking with an emphasis on local produce, Alison dishes up mouth-watering vegetarian recipes. I was hooked. I’ve since made this recipe twice, and enjoyed it on toast, over quinoa, millet, and now with a side of garlic sautéed spinach.

Wine-Braised Lentils

• 3/4 cup French green lentils
• 1 cup diced onions
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 2 tsp olive oil
• 1 tbsp tomato paste
• 1 1/2 cup dry red wine (I used Pinot Noir)
• 1 1/2 cup water
• 1 tsp dijon mustard
• 1 tsp sea salt
• Ground pepper
• Fresh chopped parsley

Partially cook the lentils for 5 minutes in boiling water. Drain and set aside.

Meanwhile, heat olive oil in saucepan, and sauté the vegetables for a few minutes. Add garlic and tomato paste and stir well. Add the wine, water, mustard, lentils and salt. Simmer, covered, for 30-40 minutes, and notice the wonderful aroma it brings to your home. To serve, sprinkle freshly ground black pepper and garnish with chopped parsley.

Serves 3-4.

Garlic Sautéed Spinach

• 1/2 pound of fresh spinach, rinced
• 2 tsp olive oil
• 3 cloves garlic, minced
• Sea salt & ground pepper

In large pot, heat olive oil and sauté the garlic for a minute, over medium heat. Add the spinach and a pinch of salt and pepper, and toss with the garlic and olive oil. Cover the pot and cook for 2 minutes.

Enjoy as a quick and healthy side dish with a sprinkle of sea salt, and a squeeze of lemon juice, if desired. Recipe adapted from the Barefoot Contessa.

P.S: I’m always amazed at how much spinach shrinks when it cooks, so please note that this recipe will only serve about two!

Dig in!