We have a bit of an alcohol problem in our house...by which I mean, people bring booze when they come over for dinner, and the leftover wine sits, neglected, in the fridge for about a month. We just kind of forget to drink wine unless we have company, and that means we end up with a lot of half-drunk bottles of wine slowly turning to vinegar. This particular recipe came about because we threw the remaining 1/2 cup of Shiraz from our Seder into Hannah's breakfast lentils, immediately elevating them to lunch lentils!
Twenty cloves of garlic may seem like a lot, but browning them whole and them simmering them with the lentils really softens them up, leaving you with a sweeter taste and no garlic breath!
2 tablespoons olive oil, butter or a combination
20 cloves garlic, peeled and left whole
2 cups green lentils
4 cups water
2 teaspoons ground cumin
1/2 teaspoon freshly ground black pepper
1/2 cup dry red wine
1/2 teaspoon salt
1/4 cup chopped fresh mint
Za'atar and/or yogurt for topping
Heat oil over medium heat in a large saucepan. Add garlic and stir for 5-10 minutes, until it starts to color a bit. Add the cumin and stir for 30 seconds to temper. Pour in lentils, water and pepper, bring to a boil, and simmer until tender, about 20-30 minutes. Add wine and salt, stir, and cook 5 minutes more. Remove from heat, sprinkle in the chopped mint, and top individual portions with yogurt and/or za'atar.
3 comments:
Wow, that sounds great! Rice, or bread to go with? (or something else?)
Hi Janet! We mostly just eat these by themselves, but they're very versatile so pick your carb of choice: a bed of rice, a wedge of crusty bread, a chapati, whatever you'd like!
That's a great idea for the leftover wine!! I hate that-when there's 2 glasses of 7 day old red still in the fridge!
adorable blog by the way!
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