Lentils Braised in Red Wine

Page 267

| Course Type: Main Courses

(3 reviews)

View photos (1)

Tags:

Recipe Review

Who knew that a pot of lentils could make your kitchen smell like a pot roast? The bay leaf, vegetables and wine combined to create the a fantastic aroma -- I would make this again just to recreate those smells, nevermind the delicious, nutty lentils that come along with it. I followed the instructions as printed, except to cut way back on the olive oil. Easy as this dish was, it did not taste simple. And seeing as I served it with a fried egg, bacon and boiled kale (pg 162), it was in no way an austere meal, even with the reduced olive oil.

(2) useful  

Comments

Login or register to add your own comments.