Wednesday, October 28, 2015

Red Wine Braised Lentils with Creamy Yukon Gold Puree

If you grew up in Michigan, you know this cold, rainy weather was bound to get here at some point (boo). But warm soups and stews really help to brighten the day - and who doesn't love an excuse to eat comfort food? In this case, this comforting meal is actually good for you, too! Lentils add bulk to this dish, along with a wonderful flavor that blends perfectly with the red wine and veggies. Try serving this to your meat-loving friends and see if they don't go back for seconds...


1. Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add garlic and cook for 30 seconds. Add carrots, onion and celery and cook for 1 minute longer. 



2. Add wine and reduce by half. 

3. Add lentils and stir for 1 minute, then add the vegetable stock and tomatoes. Bring soup to a boil, reduce to a simmer and cook for 40 minutes, stirring occasionally. 





4. Meanwhile, boil potatoes until tender. Transfer to a food processor with the oil, butter, milk, garlic powder, salt and pepper and process until smooth. Adjust seasonings as needed. 



5. Finish lentils with Parmesan cheese and crushed red pepper. Season with salt and pepper.  


6. Scoop the creamy potato puree into bowls and ladle lentils over. Garnish with more cheese, if desired. 


Red Wine Braised Lentils with Creamy Yukon Gold Puree
Serves 6

All you need:
2 tablespoons olive oil
3 garlic cloves, minced
2 carrots, peeled and diced 
1 yellow onion, diced 
2 celery stalks, thinly sliced 
3/4 cup red wine 
1 1/2 cups dry lentils
4 cups vegetable stock
1 (14.5 oz.) can fire roasted tomatoes, undrained 
1/2 cup freshly grated Parmesan cheese
Pinch crushed red pepper flakes
Salt and freshly ground black pepper, to taste

Puree
3 pounds Yukon Gold potatoes, peeled and cubed 
1 tablespoon olive oil
2 tablespoons unsalted butter 
1/4 cup milk
1 tablespoon garlic powder
Salt and freshly ground black pepper, to taste

All you do:
1. Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add garlic and cook for 30 seconds. Add carrots, onion and celery and cook for 1 minute longer. 
2. Add wine and reduce by half. 
3. Add lentils and stir for 1 minute, then add the vegetable stock and tomatoes. Bring soup to a boil, reduce to a simmer and cook for 40 minutes, stirring occasionally. 
4. Meanwhile, boil potatoes until tender. Transfer to a food processor with the oil, butter, milk, garlic powder, salt and pepper and process until smooth. Adjust seasonings as needed. 
5. Finish lentils with Parmesan cheese and crushed red pepper. Season with salt and pepper. 
6. Scoop the creamy potato puree into bowls and ladle lentils over. Garnish with more cheese, if desired. 
 

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