Legumes Recipe

Rinse and Simmer

Rinse the dried brown lentils under cold running water, removing any debris. In a medium saucepan, combine the rinsed lentils, 4 cups water, 1 bay leaf, and 1 tsp salt. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook uncovered for 20–25 minutes until the lentils are tender but not mushy. Drain any excess water, discard the bay leaf, and set lentils aside.

Sweat Vegetables

While lentils cook, heat 2 tbs extra-virgin olive oil in a large sauté pan over medium heat. Add the finely diced onion, carrot, and celery. Cook, stirring occasionally, 6–8 minutes until the vegetables are softened and the onion is translucent.

Add Garlic and Tomato Paste

Add the minced garlic and 1 tablespoon tomato paste to the softened vegetables. Cook 1–2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste darkens slightly.

Deglaze the pan with 1/4 cup red wine if using, scraping up any browned bits from the bottom. Allow the wine to reduce by half (about 1–2 minutes). Add 2 cups vegetable broth, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp black pepper, and an additional bay leaf. Stir to combine and bring the mixture to a gentle simmer.

Add the cooked lentils to the pan and stir to incorporate. Simmer together 8–10 minutes so flavors meld and liquid reduces slightly. Taste and adjust seasoning with salt as needed.

Remove and discard the bay leaf. Stir in 1 tablespoon lemon juice to brighten the flavors.

Transfer the lentil mixture to a serving bowl. Drizzle with 1 tablespoon olive oil and 1 teaspoon red wine vinegar if using. Sprinkle 2 tablespoons chopped fresh parsley over the top. Season with additional salt and black pepper to taste.

Serve warm as a hearty side or main with crusty bread, rice, or a green salad. Leftovers keep refrigerated in an airtight container for up to 4 days.