Sunday, March 18, 2012

Red Wine Braised Lentils

We had these lentils with our Venison Roast. For our first real undertaking with lentils as a side. We've used them once before in our French Lentil Soup. Lentils are an amazing source of protein and iron, and is very low in saturated fat and cholesterol. We're trying to add them into our diet a lot more.

We pair these with our hearty Venison Roast. It was a nice compliment to the meal.

Here's what you need:
1 cup lentils
2 1/2 cups water
1 1/2 cups red wine
1 Tbsp balsamic vinegar
1 Tbsp butter
Salt & pepper to taste

Here's what you do:
Put all of your ingredients in a medium saucepan over medium-high heat.

Cover, but not quite all the way. Leave a small crack so some of the steam can escape.

Simmer for 15-20 minutes, or according to package directions.

The lentils will soak up most of the liquid.

Right after we put it on the plate, we sprinkled them with just a touch of grated Parmesan cheese.

That's it! Enjoy!

1 comment:

  1. Had no idea lentals were that simple. Will be trying this dish soon.