Lentils in Wine

  • 1/4 cup olive oil
  • 1/2 cup carrots, diced
  • 1/2 cup celery, diced
  • 3/4 cup onions, diced
  • 1 clove garlic, minced (optional)
  • 1 bay leaf
  • 1 ½ teaspoons Dijon mustard (optional)
  • 1 tablespoon fresh sage , chopped (optional)
  • 1 or 2 sprigs fresh thyme (optional)
  • 1 1/4 cups brown or green lentils
  • 1 cup red wine
  • 1 1/2 cup water, chicken stock, or a combination
  • 1 tablespoons olive oil


  • Wash lentils in a sieve at the sink and remove any discolored or aberrant objects.
  • In a medium-sized pan, warm the olive oil over medium-low heat and add the carrots, celery, and onions, and garlic, if using, along with a few pinches of salt. Cook, stirring occasionally, for about five minutes.
  • Add the lentils, sauteed vegetables, herbs, wine, and  water or stock to a rice cooker.

Adapted from https://food52.com/recipes/31876-judy-rodgers-lentils-braised-in-red-wine and https://giveitsomethyme.com/red-wine-braised-lentils-spinach/#ingredients

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