Lentils with Red Wine and Herbs

• HEALTHY
• MAKE-AHEAD
• STAFF-FAVORITE

Ingredients

1. 1 1/2 cups French 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 mâche (2 ounces) or arugula
11. 1/4 cup chopped flat-leaf parsley
12. 1/4 cup chopped cilantro
13. Freshly ground pepper

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.