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!

Wine-Glazed Vegetables and Lentils [Vegan, Gluten-Free]

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  •  1/2 cups lentils du Puy (French green lentils) or Pardina lentils (Spanish brown lentils)
  • 3 or more cups vegetable broth or water
  • 1 clove garlic
  • 1 teaspoon salt (use less or omit if using salty broth)
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, diced
  • 1 carrot, diced
  • 1 celery rib, diced
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1/2 teaspoon ground cayenne pepper or to taste
  • 1 cup dry red wine
  • 2 teaspoons Dijon mustard


  1. Rinse lentils thoroughly, add to a saucepan with vegetable broth (enough to cover the lentils) and garlic
  2. 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)
  3. Add salt, reduce heat, and let lentils cook for an additional 3 minutes
  4. Remove from heat, discard garlic and set lentils aside (do not drain!)
  5. Meanwhile, heat oil in a large skillet or saucepan over medium-high heat
  6. Add onion, carrot and celery, saute, stirring occasionally until fragrant and onions start soften, about 5–7 minutes
  7. Add garlic, tomato paste, and cayenne pepper and cook for another minute or so
  8. Add wine, bring to a boil, then lower heat and let simmer covered for about 5–7 minutes, until vegetables are tender
  9. Add cooked lentils with its broth and stir in mustard. Check seasoning and add more salt, if desired
  10. Simmer uncovered, stirring occasionally until sauce is mostly reduced. Serve immediately.


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