Lentils with red wine and herbs


 Lentils with red wine and herbs

Sophie Dahl

Serves 4
Active 30 minutes
Total 1 hour 15 minutes

* 1½ cups French green lentils
* salt
* 1 tbsp extra-virgin olive oil
* 1 small red onion, finely chopped
* 1 garlic clove, minced
* ¼ cup dry red wine
* 1 packed cup baby spinach
* ½ cup chicken stock
* 1 tbsp crème fraîche
* 4 lightly packed cups lamb’s lettuce
* ¼ cup chopped flat-leaf parsley
* ¼ cup chopped coriander
* freshly ground pepper

 In a large saucepan, cover the lentils with 2 inches of water and bring to a boil. Season with salt and simmer over moderate heat until tender, 40 minutes. Drain the lentils.

2. Heat the olive oil in a large, deep skillet. Add the red onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the lentils and the wine and simmer until the wine has been absorbed, about 5 minutes. Add the spinach and stock and cook, stirring occasionally, until the spinach is wilted, about 5 minutes. Stir in the crème fraîche. Add the lettuce, parsley and coriander and cook until barely wilted, about 2 minutes. Season with salt and pepper and serve warm.

Photography by Jan Baldwin

Sophie Dahl

Sophie Dahl began her career as a fashion model. In 2003 she wrote 'The Man With The Dancing Eyes', followed by a novel in 2007, 'Playing With The Grownups'. She has written for US Vogue, Harpers Bazaar, The Observer, The Guardian and The Times and served as a Orange Prize For Fiction judge. A devoted home cook, she wrote 'Miss Dahl's Voluptuous Delights', in 2009 before writing/presenting 'The Delicious Miss Dahl' for BBC2. In 2011 she wrote and presented a BBC2 documentary about Isabella Beeton, shortly after 'From Season To Season' was published. In 2013 Dahl designed and modelled a capsule collection for Brora. Dahl lives in the English countryside with her husband and two daughters.

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