Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1 1/2 c. French green lentils, sorted & rinsed
- 1 1/2 tsp salt, divided
- 1 x bay leaf
- 2 tsp extra virgin olive oil
- 1 x onion, cut into 1/2" dice
- 1 lrg carrot, cut into 1/4" dice
- 1 x celery rib, cut into 1/4" dice
- 1 x clove garlic, pressed or possibly mashed
- 1 Tbsp. tomato paste
- 2/3 c. dry red wine
- 2 tsp Dijon mustard
- 2 Tbsp. butter or possibly extra-virgin extra virgin olive oil freshly grnd pepper to taste
- 2 tsp fresh parsley or possibly tarragon, minced
Direcciones
- Put lentils in a saucepan with 3 c. water, 1 teaspoon salt, and the bay leaf.
- Bring to a boil, then lower the heat to a lively simmer and cook till the lentils are tender but hold a little texture, about 25-30 min.
- Meanwhile, heat the oil in a medium skillet. Add in the onion, carrot, and celery, season with 1/2 teaspoon salt, and cook over medium-high heat, stirring frequently, till the vegetables are browned, about 10 min. Add in the garlic and tomato paste, cook for 1 minute more, then add in the wine. Bring to a boil, then lower the heat and simmer, covered, till the liquid is syrupy and the vegetables are tender, about 10 min.
- Stir in the mustard and add in the cooked lentils along with their broth.
- Simmer till the sauce is mostly reduced, then stir in the butter and season with pepper. Serve with a sprinkling of freshly minced parsley or possibly tarragon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 6 servings | |
| Calories 257 | |
| Calories from Fat 53 | 21% |
| Total Fat 6.04g | 8% |
| Saturated Fat 2.75g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 666mg | 28% |
| Potassium 604mg | 17% |
| Total Carbs 33.54g | 9% |
| Dietary Fiber 15.7g | 52% |
| Sugars 2.81g | 2% |
| Protein 13.05g | 21% |
