Lentils with Red Wine and Herbs

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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 mâche (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. Salads with Grains

By Sophie Dahl
March 2010

Gallery

Credit: © Jan Baldwin

Recipe Summary

active:
30 mins
total:
1 hr 15 mins
Yield:
4
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Ingredients

Directions

  • 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.

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  • 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.

Notes

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

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