Menu

Lentils with White Wine, Herbs and Tomatoes

Lentils With White Wine, Herbs And Tomatoes
This dish is perfect for those of you who are vegetarian, or observe meatless Fridays during Lent. It’s delicious even if you don’t fit into either of those categories too. I came across it in the amusing book “Lunch in Paris” that I read with my foodie friends book group.
The book is a charming tale of an American woman who, on a short visit to Paris, sits down to lunch with a handsome Frenchman, after which her life takes a whole different path.
Scattered throughout the book are recipes, including this one for lentils that I made for the bookclub dinner, where it was served alongside a pork roast recipe from the book.
It makes a huge amount, so I brought the rest home and had plenty for a couple more meals.
If you still have leftover lentils (as I did), they freeze beautifully and you can refashion them into soup by (vegetarians, look away) adding some chicken broth and sliced sausage.
But if you use them as a side dish, by all means, don’t skip the sour cream or the lime — especially not the lime. It gives a wonderful freshness to the dish.
Want more Ciao Chow Linda? Check out my Instagram page here to see more of what I’m cooking up each day.
You can also connect with Ciao Chow Linda here on Facebook, here for Pinterest or  here for Twitter.
Lentils with White Wine, Herbs and Tomatoes
From “Lunch in Paris” by Elizabeth Bard
(my additions in red)
2 T. extra virgin olive oil
1 carrot, roughly chopped
4-5 small shallots or 1 medium onion, roughly chopped (I used 1/2 onion and about 1/4 cup chopped leeks)
2 1/2 cups dried Puy lentils
6 cups chicken broth
one 16 ounce can while tomatoes, drained and chopped
1 cup dry white wine
a handful of fresh flat-leaf parsley, including some of the stems, chopped
1 bay leaf (fresh if possible)
1/4 cup red pepper, diced
1/4 leeks, diced
about six frozen artichoke hearts, sliced
salt and freshly ground pepper to taste
sour cream or creme fraiche
chopped fresh cilantro
limes, halved
In a large stockpot, heat the oil over medium heat. Add the shallots and carrot (and red peppers, leeks and artichoke hearts if using) and sauté for 5 to 10 minutes, until the onion is translucent.
Add the lentils and stir to coat with the oil. Add the broth, tomatoes, wine, parsley, bay leaf and a good grinding of pepper. Leave to simmer over a low heat with the cover ajar until the lentils are tender and most of the liquid has been absorbed, about 1 hour.
Serve in shallow bowls with a dollop of sour cream, a sprinkling of chopped fresh cilantro and (essential!) half a lime for squeezing.
Leftovers freeze well. Add more broth to turn it into a soup.
Print Friendly, PDF & EmailPrint This Recipe
You Might Also Like
This Post Has 12 Comments

  2. We have become lentil addicts!! We love them and for years we pooh-poohed them. Shame on us. I haven't tried the Puy lentils — I'll have to keep an eye out for them. Now, we would use them as a side — hubby wants MEAT or FISH. I'm perfectly satisfied with lighter fares. I'm pinning the recipe.

  8. Lentils are a favorite at Casa Levitt and as you said, perfect for a vegetarian meal or as a side. I often use them as a base for a piece of grilled chicken or fish as well. The artichoke hearts are a lovely addition to this classic dish. Thanks for sharing Linda.

Comments are closed.