- 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
Instructions
- 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