Lentils with Red Wine and Herbs

Sophie Dahl fondly refers to this dish as Paris Mash because she used to make it in Paris while visiting an artist friend, Annie Morris. With herbs and a scattering of mache (a sweet and tender green), the stewy lentils become a perfect combination of soup and salad. French green lentils work best here, because they hold their shape when cooked.


Slideshow: Salads with Grains


  • Active:
  • Total Time:
  • Servings: 4
KEY: Spring, Summer, Braising, Dinner Party, French, Beans, Grains & Legumes, Salads, Side Dishes, Healthy, Make Ahead, Staff Favorites

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  • 1 1/2 cups French green lentils (12 ounces)
  • Salt
  • 1 tablespoon extra-virgin olive oil
  • 1 small red onion, finely chopped
  • 1 garlic clove, minced
  • 1/4 cup dry red wine
  • 1 packed cup baby spinach (2 ounces)
  • 1/2 cup chicken stock
  • 1 tablespoon crème fraîche
  • 4 lightly packed cups mâche (2 ounces) or arugula
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup chopped cilantro
  • Freshly ground pepper

How to make this recipe

  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.


One serving 291 cal, 44 gm carb, 5 gm fat, 1 gm sat fat, 18 gm protein,11 gm fiber.

Contributed By Photo © Jan Baldwin Published March 2010

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