Lentils in Red Wine

Let's hope TypePad can handle a cut and paste of my recipe.

I promised this last night, but stopped to read a copule of blogs first -- bad plan.  Before I knew it, two AM had come and gone and with it my chance to get eight hours of sleep.

I have to head off to my Pilates class in half an hour, so this needs to work the first time. Cross your fingers. Any problems must wait until later tonight for repair.

I'll have another bean recipe then. And I'll discuss what my cooking style has to do with my knitting.

The recipe suggested French Green Lentils as a variation. I never make this with any other kind. French Green Lentils are smaller and a dark green speckled with black. They hold together for the most part even when cooked for a long time. Their flavor has a decidedly peppery component to it.  I buy my lentils in the bulk section of my large Whole Foods but I've also found this variety in boxes in the regular bean section, usually as the Dean and Delucca brand.

I've gotten in the habit of putting only part of the liquid I call for in the lentils to start. They usually don't need all of it. If they're too wet, or I just want them sooner, I'll pop the whole insert from the crock pot in the microwave for one or two five minute zaps.

This recipe originally came from The Savory Way by Deborah Madison. I've modified it in this copy of my recipe card. I also adjusted for what I had and didn't have (how could we be out of onions?) when I made it.

I don't follow my own recipes. That sentence should tell you a whole lot about my knitting.

Rinse:  1 pound French Green Lentils

Cover in hot water, then put in microwave on high for about 5 minutes to bring to boil

Cook in microwave 1 or 2 minutes until onion colors:

-2 or 3 Tbs. Olive Oil

-1 medium Onion, diced

-Several cloves Garlic, chopped (I chop the onion and garlic almost to mush in a blender.)

-3 or 4 Bay Leaves

-several pinches of Thyme

-1/2 C chopped Parsley (I often leave out the parsley.)

Put in large crock pot set on High with:

-1 or 2 Tbs. Tomato Paste (I use Sun-Dried from a tube)

-3 cups or one bottle hearty Red Wine (If you wouldn't drink it, don't cook with it.)

When the wine has been steaming for a while, add:

-Lentils with their water

-Just enough more water to cover if needed (The lentils take up a lots of water in the microwave so they don't absorb a lot more here and there's a lot of wine to absorb.)

-Salt, if you use it - I don't

Cook on high for 2 to 4 hours. Add more water if needed, then turn to low and cook overnight.

Add:     dash or two of

Sherry

Vinegar

-Ground Pepper

Comments

[Dena Shunra]

Mmmm! I am *so* going to make that tomorrow morning!

Thanks for sharing the recipe!

[ashpags]

Ooh, a picot hem is a good idea! I might try that next time. My LYS has been trying to get me to try ebony and rosewood needles...one of these days! =)

[Dena Shunra]

Foodie follow-up: it came out marvelous...

[KarenJoSeattle]

Dena, I'm happy to hear you liked the results. Unfortunately, TypePad is being flakey about sending me notifications of comments, so I can't reply by e-mail.