Judy Rodgers' Lentils Braised in Red Wine

Judy Rodgers' Lentils Braised in Red Wine by: NICHOLAS DAY (Very lightly adapted from the Zuni Cafe Cookbook) November 5, 2014 https://food52.com/recipes/31876-judy-rodgers-lentils-braised-in-red-wine?wpisrc=nl_climatecoach INGREDIENTS 1/4 cup olive oil 1/2 cup carrots, diced 1/2 cup celery, diced 3/4 cup onions, diced 1 bay leaf 1 1/4 cups lentils (ideally the du puy type) 1 or 2 sprigs fresh thyme (optional) 1 cup red wine 2 to 2 1/2 cups water, chicken stock, or a combination 2 to 3 tablespoons olive oil DIRECTIONS 1. In a medium-sized pan, warm the olive oil over medium-low heat and add the carrots, celery, and onions, along with a few pinches of salt. Cook, stirring occasionally, for about five minutes. 2. Raise the heat slightly and add the lentils, bay leaf, thyme (if using), the wine, and a cup of the water or stock. When the lentils begin to simmer, lower the heat and cook uncovered, stirring occasionally, and adding small amounts of additional water or stock as each is absorbed. After about a half-hour, the finished lentils should be nutty but tender and just slightly wet. (You may have water or stock left over.) Salt to taste. Drizzle with the final tablespoons of olive oil and cook for another minute, then serve.

Lentil and Pasta Soup, Italian Style

LENTIL & PASTA SOUP, ITALIAN STYLE by Ellen Bales 

A high protein dish that is chock-full of herbs and veggies, sure to warm the heart and stomach. 

Recipe: http://www.recipe4living.com and justapinch.com 

Cook time: 30 Min Prep time: 20 Min Serves: 8 Ingredients 

INGREDIENTS

1/4 c olive oil 

1 carrot, peeled and diced small 

1 celery rib, diced small 

1 sm onion, peeled and chopped small 

2 lg cloves garlic, minced 

1 tsp dried oregano 

1 tsp dried thyme 

1 tsp dried basil 

2 c dried green or brown lentils 

8 c vegetable broth salt and pepper to taste 

2 c small pasta, cooked (such as orzo, ditalini, elbow, or shells) 

1/4 c romano cheese, shredded or grated 

DIRECTIONS 

1. In a large saucepan, heat olive oil and saute the carrot, celery, and onion. Cook for 3 to 5 minutes or untl soft. Add garlic, seasonings and lentils; stir. Cook for 30 seconds. 

2. Add broth, salt and pepper. Cover; simmer for 30 mnutes on low heat until lentils are tender. 

3. Add the cooked pasta to lentils; stir to combine. Serve with grated cheese sprinkled on top.