Red wine braised Lentils (Lenticchie con Vino Rosso)
Game plan for Red wine braised Lentils
The method here is similar to making Risotto — we add a bit of chicken stock until the lentils absorb some of the liquid, then add more. In this case, though, we're not adding liquid in small batches like the exhausting Risotto method. Instead, we add 2–3 large portions of stock, letting the lentils absorb it, give it a stir, and after a few minutes add some more — until the lentils are cooked after 30–40 minutes.
Method
- 1
preparation and cooking· 15 minutes
set an iron skillet on high heat, add the olive oil, onions and duck breast, cook for 5 minutes until the duck and onion are in nice golden color. add the carrots, celery, sage, thyme, garlic and cook for 5 more minutes. reduce head to medium-high and add the lentils.
- 2
adding liquids and cooking· 55 minutes
Add the red wine and stir for 30 seconds until the alcohol evaporates, add 1 cup of stock and stir the lentils for 3 minutes then another cup and stir for another 3 minutes until most of the fluid absorbed in the lentils. reduce the heat to low and add the remaining 2 cups of stock, salt and pepper. cover the lid and cook for 40-50 minutes until all fluids had evaporated. serve with parsley leaves
Jaron Kimhi
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
More recipes by Jaron →
