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Wine-Glazed Vegetables and Lentils [Vegan, Gluten-Free]
Fragrant and saucy, this hearty side dish would be a perfect accompaniment to roasted cauliflower. Don't expect it to last long on the dinner table!
Ingredients You Need for Wine-Glazed Vegetables and Lentils [Vegan, Gluten-Free]
How to Prepare Wine-Glazed Vegetables and Lentils [Vegan, Gluten-Free]
- Rinse lentils thoroughly, add to a saucepan with vegetable broth (enough to cover the lentils) and garlic
- Bring to a boil over medium-high heat and cook uncovered for 15–20 minutes until lentils are tender but firm (Add a little more broth or water if needed to ensure lentils are completely submerged in water while they cook)
- Add salt, reduce heat, and let lentils cook for an additional 3 minutes
- Remove from heat, discard garlic and set lentils aside (do not drain!)
- Meanwhile, heat oil in a large skillet or saucepan over medium-high heat
- Add onion, carrot and celery, saute, stirring occasionally until fragrant and onions start soften, about 5–7 minutes
- Add garlic, tomato paste, and cayenne pepper and cook for another minute or so
- Add wine, bring to a boil, then lower heat and let simmer covered for about 5–7 minutes, until vegetables are tender
- Add cooked lentils with its broth and stir in mustard. Check seasoning and add more salt, if desired
- Simmer uncovered, stirring occasionally until sauce is mostly reduced. Serve immediately.
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