https://olsonrecipes.com/w/index.php?action=history&feed=atom&title=Lentils_with_wine-glazed_winter_vegetables 2026-04-06T00:02:59Z Revision history for this page on the wiki MediaWiki 1.39.3 https://olsonrecipes.com/w/index.php?title=Lentils_with_wine-glazed_winter_vegetables&diff=151&oldid=prev 2023-06-06T05:16:38Z

<p>1 revision imported</p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <tr class="diff-title" lang="en"> <td colspan="1" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="1" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 05:16, 6 June 2023</td> </tr><tr><td colspan="2" class="diff-notice" lang="en"><div class="mw-diff-empty">(No difference)</div> </td></tr></table>

Niels https://olsonrecipes.com/w/index.php?title=Lentils_with_wine-glazed_winter_vegetables&diff=150&oldid=prev 2015-04-27T04:24:35Z

<p>1 revision imported</p> <p><b>New page</b></p><div>We haven&#039;t perfected this one yet, but here it is. Based on a recipe from myrecipes.com, but with our commentary.&lt;/div&gt; <br /> <br /> *3 cups water <br /> *1 1/2 cups dried lentils <br /> *1 teaspoon salt, divided <br /> *1 bay leaf <br /> *1 1/2 teaspoons olive oil <br /> *2 cups chopped onion <br /> *1 1/2 cups chopped peeled celeriac (celery root) <br /> *1 cup diced parsnip <br /> *1 cup diced carrot <br /> *1 tablespoon minced fresh or 1 teaspoon dried tarragon, divided <br /> *1 tablespoon tomato paste <br /> *1 garlic clove, minced <br /> *2/3 cup dry red wine <br /> *2 teaspoons Dijon mustard (we forgot this, and it came out fine)<br /> *1 tablespoon butter <br /> *1/4 teaspoon black pepper<br /> <br /> Combine water, lentils, 1/2 teaspoon salt, and bay leaf in a medium saucepan; bring to a boil (note: you might be able to cook lentils in a rice cooker, but don&#039;t cook them as long as you would cook brown rice. Bad idea. Mush). Reduce heat, and simmer 25 minutes. Remove lentils from heat, and set aside. <br /> <br /> Heat olive oil in a medium cast-iron or nonstick skillet over medium-high heat. Add the onion, celeriac, parsnip, carrot, and 1 1/2 teaspoons tarragon (may substitute oregano), and sauté 10 minutes or until browned (err on the side of cutting the veggies larger, not smaller). Stir in 1/2 teaspoon salt, tomato paste, and garlic; cook mixture 1 minute. Stir in wine, scraping pan to loosen browned bits. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until vegetables are tender. Stir in mustard. Add lentil mixture, and cook 2 minutes. Remove from heat; discard bay leaf, and stir in butter, 1 1/2 teaspoons tarragon, and pepper.</div>

old>Niels