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Receta Green Lentils With Wine Glazed Vegetables
by Global Cookbook

Green Lentils With Wine Glazed Vegetables
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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

  1. Put lentils in a saucepan with 3 c. water, 1 teaspoon salt, and the bay leaf.
  2. 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.
  3. 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.
  4. Stir in the mustard and add in the cooked lentils along with their broth.
  5. 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.