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Lentils Braised in Red Wine

Makes 4 servings

• 1 1/2 cups lentils, such as French du Puy lentils, washed and drained
• 2 cups red wine
• 2 cups low-sodium chicken stock
• 1 bay leaf
• 1 onion, peeled and quartered, plus 1/2 cup finely diced onion
• 1 carrot, halved lengthwise, plus 1/2 cup finely diced carrot
• 1 rib of celery, plus 1/2 cup finely diced celery
• 2 1/2 teaspoons kosher salt, or to taste
• 1/2 teaspoon freshly ground pepper
• 1/2 cup extra-virgin olive oil
• 1/2 cup chopped Italian parsley

Place lentils, wine, stock, bay leaf and large pieces of onion, carrot and celery in a large pot with 2 cups water. Bring to a boil, then turn down to a simmer. Simmer, covered, until lentils are almost tender and not starchy, about 40 to 50 minutes. Season with salt and pepper. Remove from heat, remove vegetables and bay leaf and discard.

Add diced vegetables to lentils and put back on the stove, adding more water if necessary to cover fully. Finish cooking until lentils and vegetables are tender, about 10 to 15 minutes. Taste and add more salt if needed. Lentils should be moist and juicy, but not soupy.

Drain the lentils, reserving stock. Return the stock to the pan and simmer over medium-low heat until reduced to a saucy consistency, another 15 to 30 minutes. Add the sauce to the lentils. Add olive oil and parsley and serve.

Per serving: 395 calories, 13 g protein, 32 g carbohydrate, 19 g fat (3 g saturated), 0 cholesterol, 923 mg sodium, 8 g fiber.

(From chef Staffan Terje of Perbacco in San Francisco.)

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