Recipes Lentils with Red Wine and Herbs 3.0 (1,263) 2 Reviews 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 Updated on May 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Jan Baldwin Active Time: 30 mins Total Time: 1 hrs 15 mins Yield: 4 Ingredients 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 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. 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. Rate it Print