Lentils Braised in Red Wine

Page 267

| Course Type: Main Courses

(3 reviews)

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Recipe Review

I took me a while to warm up to these lentils -- the flavor is more subtle than my usual Barefoot Contessa lentil recipes. I did end up cooking them longer and using more stock than Rodgers calls for. The final product -- which I tasted on its own before topping with salmon -- was very nice.

Served as a base for a salmon dish braised in the same red wine (I used a wonderful pinot noir from Chateau de Costco) and it was fine -- although the sauce for the fish would probably have stood out a little more on a base of rice or mashed potatoes.

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