Minted Red Lentils
Yield:
6 servings
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
One of my favorite side dishes! Red lentils combined with savory garlic and onions, tangy vinegar and a bright hint of fresh mint. You can make this ahead and reheat before serving to make things easier.
Ingredients
- 1 1/2 cups red lentils
- 4 1/2 cups vegetable stock
- 1 cup finely chopped red onion
- 2 large garlic cloves, finely chopped
- sea salt
- freshly ground black pepper
- 2 teaspoons olive oil
- 2-3 Tablespoons dry white wine
- 3 teaspoons red wine vinegar
- 2 Tablespoons finely chopped mint, plus extra for garnishing
Instructions
- Rinse lentils and add to medium pot with the vegetable stock. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, for about 30 minutes or until lentils are soft and stock is mostly absorbed.
- Meanwhile, heat olive oil in medium pan on medium-high heat. Add onions and garlic, sprinkle with sea salt and freshly ground black pepper, and cook, stirring occasionally, until onions begin to soften and become translucent, about 5 minutes.
- Add white wine to the pan with the onions and garlic, stirring to loosen any browned bits on the bottom of the pan. Allow the wine to simmer for 3-4 minutes until the liquid has nearly evaporated.
Add the onions/garlic/wine mixture to the cooked lentils, along with the red wine vinegar and 2 TBSP of the fresh, chopped mint. Stir to combine. - Transfer warm lentils to a serving bowl and garnish with fresh, chopped mint and fresh mint sprigs.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 124Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 718mgCarbohydrates: 21gFiber: 5gSugar: 7gProtein: 5g
Nutrition information is believed to be accurate but is not guaranteed.
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