Wine Stewed Puy Lentils

Savor the rustic elegance of Wine Stewed Puy Lentils, a hearty dish brimming with earthy flavors and a touch of sophistication. This recipe combines the nutty richness of Puy lentils with a luscious reduction of dry red wine, aromatic vegetables, and fresh herbs like thyme and parsley. Simmered to perfection in a vegetable stock infused with tomato paste, the lentils absorb every bit of the robust, tangy sauce while maintaining their signature firmness. Ideal as a comforting main or a flavorful side, this dish comes together in under an hour and pairs beautifully with crusty bread or roasted meats. Perfect for cozy dinners, it's a must-try for lentil lovers seeking bold, wine-infused flavor.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 200 grams Puy lentils
• 2 tablespoons Olive oil
• 1 medium, finely chopped Red onion
• 1 medium, diced Carrot
• 1 medium, diced Celery stalk
• 3 cloves, minced Garlic
• 250 ml Dry red wine
• 500 ml Vegetable stock
• 2 tablespoons Tomato paste
• 1 piece Bay leaf
• 3 sprigs Fresh thyme
• 0 to taste Salt
• 0 to taste Black pepper
• 2 tablespoons, chopped Flat-leaf parsley

Directions

Step 1

Rinse the Puy lentils under cold running water and set aside.

Step 2

Heat the olive oil in a large saucepan or Dutch oven over medium heat.

Step 3

Add the finely chopped red onion, diced carrot, and diced celery to the pan. Sauté for about 5-7 minutes, or until the vegetables are soft and fragrant.

Step 4

Stir in the minced garlic and cook for an additional minute, being careful not to burn it.

Step 5

Increase the heat slightly and pour in the red wine. Let it simmer for 2-3 minutes to allow the alcohol to evaporate slightly.

Step 6

Stir in the Puy lentils, vegetable stock, tomato paste, bay leaf, and thyme sprigs. Mix well to combine.

Step 7

Bring the mixture to a gentle boil, then reduce the heat to low and cover the pan with a lid. Simmer for 30-35 minutes, or until the lentils are tender but still hold their shape.

Step 8

Stir occasionally and add more vegetable stock or water if needed to keep the lentils submerged during cooking.

Step 9

Once the lentils are cooked, remove the bay leaf and thyme sprigs. Season the dish with salt and black pepper to taste.

Step 10

Serve the wine-stewed lentils warm, topped with freshly chopped flat-leaf parsley. These lentils pair beautifully with crusty bread or as a side to roasted meats.

Nutrition Facts

Serving size	(1261.4g)

Amount per serving	% Daily Value*
Calories	1011.8

Total Fat 33.8g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 4.2g
Cholesterol 0mg	0%
Sodium 3658.6mg	0%
Total Carbohydrate 107.5g	0%
Dietary Fiber 29.2g	0%
Total Sugars 25.0g
Protein 31.7g	0%

Vitamin D 0IU	0%
Calcium 260.4mg	0%
Iron 13.2mg	0%
Potassium 2837.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.3%

Protein: 14.7%

Carbs: 49.9%