Saucy Lentils My Way

This is my absolute favorite way to eat lentils.  And, even though you can easily substitute the stock for water, don't leave out the red wine!  

Braised Lentils My Way 

*adapted from Mark Bittman's How to Cook Everything Vegetarian 

2 tblsp extra virgin olive oil

1 onion, chopped,

2 carrots, chopped

3 cloves garlic, chopped

2 tblsp paprika

0.5 cup red wine 

2 cups vegetable stock or water (I usually use water and it's fine)

1 cup dried lentils, rinsed

salt and pepper

1. Heat oil in a heavy bottomed pot.

2. When hot, cook onion and carrot until the onion is soft.

3. Add garlic and paprika and cook for another minute.

4. Add wine, stock/water and lentils.  Sprinkle with salt and pepper.

5. Bring to a boil, then turn down to a low simmer so the mixture still gently bubbles.

6. Cover and stir occasionally until the lentils are tender (30-45 minutes).

7. Serve over brown rice or mix with rice to use as a stuffing for bell peppers/zucchinis, etc.