Lentils Braised in Red Wine

Page 267

| Course Type: Main Courses

(3 reviews)

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Recipe Review

Since I had some uncooked lentils left from the lentil soup I made and all the other ingredients on hand I thought this would make a lovely winter supper. It was delicious. I love the taste the wine lent to the lentils.

The cooking method was a bit different in that it's similar to the way you cook risotto. The end result was fantastic though and went well with some corn bread sticks.

I ended up using 3/4 cup more liquid than called for to get my lentils to the nutty-tender stage. I'm not very knowledgeable about wine so I have no idea if Merlot fits the description of medium-bodied red wine but that's what I had on hand so that's what I used and it turned out delicious. Hubby liked the lentil soup I made better he said.

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