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French Style Lentils with Red Wine and Herbs

French Style Lentils with Red Wine and Herbs
In Voluptuous Cooking, Sophie Dall refers to this dish as Paris Mash because she used to make it in Paris while visiting and 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. Timeless French Style Lentils work best here, because they hold their shape when cooked.
French Style Lentils with Red Wine and Herbs
In Voluptuous Cooking, Sophie Dall refers to this dish as Paris Mash because she used to make it in Paris while visiting and 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. Timeless French Style Lentils work best here, because they hold their shape when cooked.
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Servings 4Servings
Prep Time 30Minutes
Cook Time 1 1/4Hours
Ingredients
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Ingredients
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Servings 4Servings
Prep Time 30Minutes
Cook Time 1 1/4Hours
Instructions
  1. In a large saucepan, cover the lentils with 2 inches of water and bring to a boil. Simmer over moderate heat until tender, 40 minutes. Drain lentils, season with salt to taste.
  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.
  3. Add the lentils and the wine and simmer until the wine has been absorbed, about 5 minutes.
  4. 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.
  5. Season with salt and pepper and serve warm.
Recipe 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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