I found this recipe on the Cooking Light website and decided to try this instead of making lentil soup with the dried lentils I have purchased for this week's menu. I substituted turnips for the parsnips in this recipe because I like the flavor better and also parsnips are not a local produce for France and therefore more expensive per kg. The result was fab. and I will definitely add this to my winter lineup. Tonight I am serving this with roasted pork studded with garlic and rubbed with Herbs de Provence but I think it could also stand alone and be served as a vegetarian meal over bulgur.
My winter vegetables are cooked separately, glazed with tomato paste and red wine, and then added to the lentils. Any lentils will work, but I like black or French green lentils for this recipe; they make for the most dramatic presentation and have a great flavor.
Yield: 4 servings (serving size: 1 1/2 cups)
- 3 cups water 1 1/2 cups dried lentils
- 1 teaspoon salt, divided
- 1 bay leaf
- 1 1/2 teaspoons olive oil
- 2 cups chopped onion
- 1 1/2 cups chopped peeled celeriac (celery root)
- 1 cup (about 4 small) diced turnip
- 1 cup (about 4 med. to large) diced carrot
- 1 tablespoon minced fresh or 1 teaspoon dried tarragon, divided
- 1 tablespoon tomato paste
- 1 garlic clove, minced
- 2/3 cup dry red wine
- 2 teaspoons Dijon mustard
- 1 tablespoon butter
- 1/4 teaspoon black pepper
- Combine water, lentils, 1/2 teaspoon salt, and bay leaf in a medium saucepan; bring to a boil. Reduce heat, and simmer 25 minutes. Remove lentils from heat, and set aside.
- Heat olive oil in a medium cast-iron or nonstick skillet over medium-high heat. Add the onion, celeriac, turnip, carrot, and 1 1/2 teaspoons tarragon, and sauté 10 minutes or until browned.
- Stir in 1/2 teaspoon salt, tomato paste, and garlic; cook mixture 1 minute.
- Stir in wine, scraping pan to loosen browned bits. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until vegetables are tender.
- Stir in mustard.
- Add lentil mixture, and cook 2 minutes.
- Remove from heat; discard bay leaf, and stir in butter, 1 1/2 teaspoons tarragon, and pepper.