Recipe:Lentils with Red Wine & Herbs

Ingredients

1. 1 1/2 cups French green lentils (12 ounces)
2. Salt
3. 1 tablespoon extra-virgin olive oil
4. 1 small red onion or shallots, finely chopped
5. 3-4garlic clove, minced
6. 1/2 cup dry red wine
7. 1 cup chopped kale
   
8. 1/2 cup chicken stock
9. 1 tablespoon crème fraîche or plain yogurt or low fat sour cream
   
10. 4 lightly packed cups mâche (2 ounces) or baby spinach
    
11. 1/4 cup chopped flat-leaf parsley
12. 1/4 cup chopped cilantro (not 100% necessary)
    
13. Freshly ground pepper.
14. 1-2 tablespoons unsalted butter
    

Directions

1. In a large saucepan, cover the lentils with 2 inches of water and bring to a boil. Season with salt and simmer over moderate heat until tender, 50 minutes. Drain the lentils.
2. Heat the olive oil in a large, deep skillet. Add the red onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the lentils and the wine and simmer until the wine has been absorbed, about 5 minutes. Add the kale and stock and cook, stirring occasionally, until the kale is wilted, about 5 minutes. Add the butter. Add the mâche, parsley and cilantro and cook until barely wilted, about 2 minutes. Season with salt and pepper, dollop with sour cream (or whatever you are using) and serve warm.

The salt is imperative in this dish! Do not under-salt it!

Recipe by Sophie Dahl in Food & Wine March 2010