
Wine-Braised Lentils over toast with spinach and red pearl onions

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This may not be usual fare, but lentils over toast make a delicious winter supper, especially when theyve been cooked in wine. Butter is very good with lentils, so use some to finish them before serving. Or use walnut oil, which is not only delicious but makes the dish vegan. Serve with a medium-bodied red wine with balanced fruit, acidity, and earthiness. A Barbera from the Piedmont or a Crozes-Hermitage from the Rhone would make a good match for the earthy lentils.
ingredients
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serves: 4
3/4 cup French green (Le Puy) or black (Beluga) lentils (cleaned and rinsed)
4 teaspoons olive oil
1/3 cup each diced onion, carrot, and celery
2 cloves garlic (1 crushed, 1 halved)
1 tablespoon tomato paste
1 1/2 cups dry red wine
1 teaspoon prepared Dijon-style mustard
sea salt and freshly ground pepper
12 red pearl onions
1 big bunch of spinach or other greens (such as Tuscan kale, leaves only, washed)
1 tablespoon butter or walnut oil, or to taste
4 slices sturdy country bread
Servings Per Recipe: 4
Amount per Serving
Calories: 481
- Total Fat: 9.2 g
- Saturated Fat: 2.9 g
- Trans Fat: 0.1 g
- Cholesterol: 7.7 mg
- Sodium: 248 mg
- Total Carbs: 69.5 g
- Dietary Fiber: 18.3 g
- Sugars: 17.6 g
- Protein: 16.6 g
preparation

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