Wine Glazed Vegetables and Lentils

Wine Glazed Lentils and Vegetables

Wine Glazed Lentils and Vegetables

I had a particularly delicious rice and lentil dish at a friend’s house recently. Our host before we sat down to dinner, apologized because she said she’d been running late and had rushed through preparing the meal.

It was a simple mujadara with about the same ratio of rice to lentils, and tons of crispy fried onions piled atop with specks of sundried tomatoes – maybe it was because I went in without any expectation, but it turned out to be the most spectacular mujadara I’ve ever had!

I told this to our host, who brushed me off, and modestly suggested it was the lentil, “Please… it’s not like you can really screw up lentils!” she said.

Wine Glazed Lentils and Vegetables

Wine Glazed Lentils and Vegetables Wine Glazed Lentils and Vegetables

Weeks later when I felt like time had gotten away from me one evening, I tore into a bag of lentils remembering what she’d said.

I love simple hearty meals I can make on short notice, especially around this time of year as days get shorter; and I love it when I get to cook with wine – so these wine glazed vegetables and lentils were a no brainer.

Fragrant and saucy, it all comes together in a cinch and the combination of flavours are excellent!
There’s isn’t much fuss to it, the ingredients are modest, lentils and a few chopped up vegetables stewed in red wine; I save leftover wine specifically for this.

It gets even more flavourful with next day (and the day after…), so leftovers are great and it pairs well with a host of sides. I’d sometimes do quinoa and greens for dinner, or topped over rice or have it on toast for breakfast or lunch – it never gets boring.

Wine Glazed Lentils and Vegetables

Wine Glazed Lentils and Vegetables Wine Glazed Lentils and Vegetables

Wine Glazed Vegetables and Lentils
Easy, simple and delicious lentil and vegetables!
  1. 1 1/2 cups lentils du Puy (French green lentils) or Pardina lentils (Spanish brown lentils)
  2. 3 or more cups vegetable broth or water
  3. 1 clove garlic
  4. 1 teaspoon salt (use less or omit if using salty broth)
  5. 2 tablespoons extra-virgin olive oil
  6. 1 onion, diced
  7. 1 carrot, diced
  8. 1 celery rib, diced
  9. 2 garlic cloves, minced
  10. 1 tablespoon tomato paste
  11. 1/2 teaspoon ground cayenne pepper or to taste
  12. 1 cup dry red wine
  13. 2 teaspoons Dijon mustard
  1. Rinse lentils thoroughly, add to a saucepan with vegetable broth (enough to cover the lentils) and garlic
  2. Bring to a boil over medium-high heat and cook uncovered for 15 – 20 minutes until lentils are tender but firm (Add a little more broth or water if needed to ensure lentils are completely submerged in water while they cook)
  3. Add salt, reduce heat and let lentils cook for an additional 3 minutes
  4. Remove from heat, discard garlic and set lentils aside (do not drain!)
  5. Meanwhile, heat oil in a large skillet or saucepan over medium-high heat
  6. Add onion, carrot and celery, sauté, stirring occasionally until fragrant and onions start soften, about 5 – 7 minutes
  7. Add garlic, tomato paste and cayenne pepper and cook for another minute or so
  8. Add wine, bring to a boil, then lower heat and let simmer covered for about 5 – 7 minutes, until vegetables are tender
  9. Add cooked lentils with its broth and stir in mustard, check seasoning and add more salt if desired
  10. Simmer uncovered, stirring occasionally until sauce is mostly reduced
  11. Enjoy!
Adapted from 101 Cookbooks
Adapted from 101 Cookbooks
the Whinery by Elsa Brobbey
[Tweet “Easy, simple, and deliciously flavourful lentil and vegetables! #vegan and #glutenfree “]

Wine Glazed Lentils and Vegetables

Wine Glazed Lentils and Vegetables

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  • Reply Bintu @ Recipes From A Pantry

    E – I love the recipe but today I want to just want to rave abut your selection of table clothes. Please can you go shopping with me so I can get some too.

    5 November, 2015 at 12:32 am
    • Reply Elsa | the whinery

      Aww thank you! I usually get fabric from fabric stores and use them as tablecloth. You get more options that way:-)

      6 November, 2015 at 4:01 pm
  • Reply grace

    lentils are SO user-friendly! this looks filling and delicious, elsa, and your photos are magnificent. 🙂

    6 November, 2015 at 6:11 am
    • Reply Elsa | the whinery

      Oh yes, lentils are awesome, I just found a recipe for vegetarian bolognese that use lentils and my mind was blown!!:-)

      6 November, 2015 at 4:08 pm
  • Reply Charisa

    This looks great! Pinning for later!

    9 November, 2015 at 10:10 am
  • Reply Danielle Kurek

    My mouth is watering.. This looks soo good!

    9 November, 2015 at 10:24 am
  • Reply Elly Leavitt

    mmmmm… lentils are huge in Greek food, but I’ve never had them over rice! We usually put them in a soup which is great for when it gets cold outside. Love your take on them x

    9 November, 2015 at 10:46 am
    • Reply Elsa | the whinery

      Yum! I love lentil soup too, I might have to make some soon, we’re having the perfect weather for soup right now. Lentils are amazing with rice too, you’ll love it! 🙂

      12 November, 2015 at 10:01 pm
  • Reply ObsessiveCookingDisorder

    what a great (and nutritious) way to use up red wine! I’ve never heard of mujadara so thanks

    9 November, 2015 at 2:38 pm
    • Reply Elsa | the whinery

      Mujadara is a popular Middle Eastern dish, it is soo yummy! 🙂

      12 November, 2015 at 10:05 pm
  • Reply one_eyed_writer

    I will be adding this to my ‘regulars’. My husband actually licked his bowl clean! And I have to say thanks because I finally bought the Pardina lentils because I didn’t have enough of the regular brown ones that I always keep in stock. The texture difference makes them worth paying a bit more for.

    19 November, 2015 at 12:28 am
    • Reply Elsa | the whinery

      I’m so glad you loved the lentils! It one of my favourites too, so it makes me happy to hear other people enjoying it! 🙂

      8 December, 2015 at 9:53 pm

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