Wine-Glazed Lentils & Lentil Pot Pie

Lentils may look homely, but you can certainly dress them up. Glazing them in wine with some basic vegetables and/or draping them in buttery crust will take your lentil game to the next level.

WINE-GLAZED LENTILS & LENTIL POT PIE RECIPE

Ingredients

1.5 cups dry green lentils (or brown)
6 cups water
1 bay leaf
1 tsp salt
1 onion, diced
1 medium carrot, diced
1 celery stick, diced
1 tbsp olive oil
1/2 teaspoon salt
1 garlic clove, smashed or grated
1 tbsp tomato paste
2/3 cup dry red wine
2 teaspoons dijon mustard (or 2 tbsp)
*for pot pie, puff pastry or phyllo dough and melted butter

Recipe summary: bring lentils, water, bay leaf, and salt to a boil, reduce to a simmer, cook for 20-25 minutes. Remove foam. Do not drain. Keep lentils in cooking water. Heat olive oil in large skillet over medium high heat and add carrots, onion, celery. Spread evenly in pan and let brown for 10 minutes. Add garlic and tomato paste and cook for 1 minute. Add wine and reduce until syrupy, no more than 10 minutes. Add lentils and cooking water and dijon mustard. Stir well and continue simmering until thickened. If serving as pot pie, roll puff pastry into 1/8th inch thick and measure circles 1/2 inch larger than your ramekins or gratin dish. Fill ramekins or gratin dish leaving 1/4th inch of space at the top of the ramekin. Bake at 375F/190C for 8ish minutes until pastry is lightly browned.