RED WINE BRAISED LENTILS WITH CHILIS AND CHEESE
Serves 2 as a meal, 4 as a side dish
*One-Pot, Family Din, Entertainment Food, Make-Ahead, Good for Freezing
Active Time: 5 min
Cooking Time: 45 min-1 hour
I love the simplicity of preparation and the richness and complexity of flavor in this take on lentils. Incredibly easy to prepare, serve lentils in a big bowl as a warm meal, or as a side dish paired with grilled sausage, braised chicken or roast rack of lamb. To make a vegetarian version, simply sub the chicken broth for vegetable broth or water.
2 Tablespoons olive oil
1 medium yellow onion, diced small
2 cloves garlic, minced
2 whole chilis de arbol (or sub big pinch red chili flakes)
1 cup French lentils, rinsed
4 cups home-made chicken stock, or store-bought low sodium organic chicken broth
1 tablespoon tomato paste
1/2 cup red wine
1 tablespoons red wine vinegar
1/2 cup finely grated parmesan cheese, divided
Good quality extra virgin olive oil for drizzle to finish
Heat olive oil in a medium saucepan over medium low heat, then add onion, garlic and chilis. Cook until onions are beginning to soften and garlic is fragrant, about 5 minutes. Increase heat to medium high and add the chicken stock, tomato paste, and red wine. Stir to combine then add lentils. Bring to a boil then reduce heat to medium low and simmer for about 45 minutes until lentils are just soft to the bite.
Stir in red wine vinegar and simmer another 5-8 minutes, then turn off heat and stir in 1/4 cup parmesan cheese and season to taste with salt and pepper. Spoon lentils into bowls for serving and sprinkle remaining cheese over top. Drizzle with extra virgin olive oil to finish.
For serving variations, Stir in 2 cups chopped swiss chard or kale leaves about 5 minutes before lentils are done and serve alone or as a sauce over pasta.
For a DELICIOUS breakfast option, serve lentils warm in a bowl topped with a poached egg, grated parm and grilled crusty bread!