https://www.copymethat.com/r/Ks9E8DfQw/red-wine-lentils-with-confit-cherry-toma/
139155164
n2D835Y
Ks9E8DfQw
2024-11-01 09:39:15
Red Wine Lentils with Confit Cherry Tomatoes & Fennel
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Ingredients
- subheading: CONFIT CHERRY TOMATOES & FENNEL:
- ½ large fennel bulb, trimmed
- 3 ½ cups cherry or grape tomatoes (1 ¼ lbs)
- 5 peeled garlic cloves
- 5 sprigs fresh thyme
- sea salt and ground black pepper, to taste
- ¾ to 1 cup olive oil
- subheading: RED WINE LENTILS:
- 1 tablespoon olive oil
- 1 large shallot, small dice
- 1 stick celery, small dice
- 1 small carrot, small dice
- sea salt and ground black pepper, to taste
- 1 clove garlic, minced
- ½ teaspoon smoked paprika
- 1 teaspoon fresh thyme leaves, minced
- 1 teaspoon Dijon mustard
- 1 cup French lentils, picked over
- ¾ cup red wine
- 1 ½ to 2 ½ cups vegetable stock
- subheading: FENNEL SALAD:
- ½ large fennel bulb trimmed
- ¼ cup flat leaf parsley leaves, chopped
- 2 teaspoons white wine vinegar
- sea salt and ground black pepper, to taste
- ¼ cup walnuts, chopped
- subheading: Notes:
- If you want to skip the lentil part and just enjoy the confit fennel and tomatoes, I recommend spooning them and the oil over creamy dips, having with appetizer boards, as part of grain bowls, stirred up in a veg pasta, smushed into the top of focaccia dough, on top of pizza etc!
- The confit fennel and cherry tomatoes will keep in the fridge (with all veg submerged in the oil) for a month, or in the freezer for up to 3 months.
- My go-to red wine varieties for cooking: merlot (super silky smooth), cabernet sauvignon (full bodied) or pinot noir (lighter, not too overpowering).
- The red wine lentils are based on a classic Zuni Cafe Cookbook recipe.
Steps
Directions at thefirstmess.com
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