Dessert

Tomato-Caramelized Lentils

Leftover wine. The half-full bottle that’s just a tad too oxidized for enjoying in a glass often adorns my countertop. Why you ask? Well, I adore wine, but my partner doesn’t drink it often and in the time where we’re all drinking alone (together), I can’t usually finish an entire bottle myself. Thus, when FOUR reds with a glass and a half just past prime collected on my countertop, I had to find a way to cook with the wine – I put it in the food!

These comforting lentils are hearty and delicious. With a few pantry staples and a little bit of time, you are rewarded with a lusciously savory dish. It can certainly stand alone as a main entree or as a side to some well-roasted proteins or a meaty mushroom. It keeps well and even tastes pretty good cold! I was inspired by a recipe from Taste and Technique – a (lady-chef-authored) book I HIGHLY recommend to any home cook!

When I made Chef Naomi Pomeroy’s version, I had never considered the merits of “frying the tomato paste.” Now, I fry my tomato paste even if a recipe’s author forgets this important step. Tomatoes, and tomato paste, are high in natural sugars so when you fry the paste, the sugars begin to caramelize, deepening the umami tomato flavor balanced by a rich sweetness.

See this recipe cooked live for Tuesday Night Dinner on April 14th at 7 pm. Follow me on Twitch to hear about more streaming!

Ingredients for Tomato-Caramelized Lentils:

  • 1 1/2 cups lentils
  • 6 cups water
  • 3 cups red wine (divided: 2 c for the lentils, 1 c for the sauce)
  • Olive oil
  • 1 TB salt
  • 1 onion, diced
  • 4-5 carrots, diced (about a cup and a half)
  • 1 red bell pepper, diced (the original recipe uses celery here)
  • 2 fresh thyme sprigs (or 1 tsp dried)
  • 3-5 cloves garlic, micro-planed or minced
  • 3 TBSP tomato paste
  • 2 TBSP brown sugar
  • Dash of fish sauce*
  • 1 TBSP dijon or spicy mustard
  • Salt and pepper to taste
  • Chives, parsley or ramps to garnish

*The original version includes anchovies, which would be a great swap if you happen to have them! For a vegan version, use a dash of coconut aminos.

How to make the Tomato-Caramelized Lentils:

  1. Make the lentils: combine 2 cups wine and water in a pot, add lentils and bring to a light simmer. Test after 15-20 minutes – best to take them out a little early since they’ll cook more when we add the sauce!
  2. Add olive oil to a large pan and sweat the onion, carrots, pepper (plus a little salt) over medium heat for 5-7 mins. Set aside.
  3. Combine 1 c wine, thyme and a garlic clove in a saucepan. Bring to a simmer until reduced by about 25%
  4. In the pan, heat a few TBSP of oil over medium heat.
  5. Add the tomato paste and cook for 2-3 minutes until it starts to darken.
  6. Add the micro-planed garlic, and cook for 1 minute more
  7. Add the wine reduction, reserving the thyme sprig and garlic, mustard and sugar. Stir to combine and let simmer.
  8. Add your lentils, stirring them into the sauce. Cook for 2-3 minutes until lentils start to darken. **
  9. Add the cooked vegetables and cook for 2-3 minute more.
  10. Garnish and enjoy!

** If you’re using a small pan, you may want to remove half of the sauce and do the following steps in 2 batches. Avoid crowding the pan with too many lentils!

Easy subs:

  • Red pepper – celery
  • Fish Sauce – Coconut aminos or Worcestershire
  • Tomato paste – puree of fresh or canned tomatoes, reduced on the stove to a thick, paste-like consistency

What did you think?