Lentils with Red Wine and Herbs


Lentils with Red Wine and Herbs

Ingredients

  1. 1 1/2 cups  green lentils (12 ounces)
  2. Salt
  3. 1 tablespoon extra-virgin olive oil
  4. 1 small red onion, finely chopped
  5. 1 garlic clove, minced
  6. 1/4 cup dry red wine
  7. 1 packed cup baby spinach (2 ounces)
  8. 1/2 cup chicken stock
  9. 1 tablespoon crème fraîche
  10. 4 lightly packed cups arugula or other salad mix you enjoy, the pepper taste in the arugula will add a punch and taste if you can get it.
  11. 1/4 cup chopped flat-leaf parsley
  12. 1/4 cup chopped cilantro (omit if you do not like cilantro, double the parsley)
  13. Freshly ground pepper

Directions

  1. In a large saucepan, cover the lentils with 2 inches of water and bring to a boil. Season with salt and simmer over moderate heat until tender, 40 minutes. Drain the lentils.
  2. Heat the olive oil in a large, deep skillet. Add the red onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the lentils and the wine and simmer until the wine has been absorbed, about 5 minutes. Add the spinach and stock and cook, stirring occasionally, until the spinach is wilted, about 5 minutes. Stir in the crème fraîche. Add the mâche, parsley and cilantro and cook until barely wilted, about 2 minutes. Season with salt and pepper and serve warm.
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