Green Lentils With Glazed Vegetables Recipe

Name: Green Lentils With Glazed Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups french green lentils, sorted, rinsed; salt; fresh ground black pepper; 1 bay leaf; 2 teaspoons olive oil; 1 onion, diced into 1/2-inch pieces; 1 large carrot, diced into 1/2-inch pieces; 1 celery rib, diced into 1/4-inch pieces; 1 garlic clove, mashed; 1 tablespoon tomato paste; 2/3 cup dry red wine; 2 teaspoons Dijon mustard; 2 tablespoons olive oil (or butter); 2 teaspoons chopped parsley (or tarragon); Variation; 1 sheet puff pastry (or pie dough)

Servings: persons

1 1/2 cups french green lentils, sorted, rinsed
salt
fresh ground black pepper
1 bay leaf
2 teaspoons olive oil
1 onion, diced into 1/2-inch pieces
1 large carrot, diced into 1/2-inch pieces
1 celery rib, diced into 1/4-inch pieces
1 garlic clove, mashed
1 tablespoon tomato paste
2/3 cup dry red wine
2 teaspoons Dijon mustard
2 tablespoons olive oil (or butter)
2 teaspoons chopped parsley (or tarragon)
Variation
1 sheet puff pastry (or pie dough)

1
Place the lentils in a pan with 3 cups water, 1 teaspoons salt, and the bay leaf. Bring to a boil, then lower the heat to a bubbling simmer and cook until the lentils are tender but still hold their texture, about 25 minutes.
2
Meanwhile, heat the oil in a medium skillet. Add the onion, carrot, and celery. Season with 1/2 teaspoons salt and cook over medium high heat, stirring frequently, until the vegetables are browned, about 10 minutes. Add the garlic and tomato paste, cook for 1 minute more, then add the wine.
3
Bring to a boil and then lower the heat and simmer, covered, until the liquid is syrupy and the vegetables are tender, about 10 minutes.
4
Stir in the mustard and add the cooked lentils along with their broth.
5
Simmer until the sauce is mostly reduced, then stir in the butter and season with pepper. Serve with a sprinkle of freshly chopped parsley.
6
Enjoy!
7
Variation:
8
Divide the lentils among four ramekins or a single gratin dish.
9
Roll defrosted puff pastry or pie dough to 1/8 inch thick, then cut it just a tiny bit larger than the dish. Set it over the dish and cut a few decorative slashes for the steam to escape.
10
Bake at 375* F. until the pastry is puffed and golden and the lentils are heated through, about 25 minutes.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 cups french green lentils, sorted, rinsed, salt, fresh ground black pepper, 1 bay leaf, and more.

Yes, Green Lentils With Glazed Vegetables falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Green Lentils With Glazed Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions