Lentils Braised in Red Wine

by Rachel Baker on November 12, 2014

I LOVE lentils. I love them in Soup, I love them with barley, I love them any way I’ve ever had them. So, when I saw this article, I knew I had to share it. At the bottom is a wonderful looking recipe for Lentils braised in red wine, and the article is a fun read as well.

Read more: Judy Rodgers’ Lentils Braised in Red Wine

In our pantry, the lentils live in a glass case that reads: Break in case of dinner.

Lentils can never be praised enough: Come home, put water on to boil, find the lentils—you can be eating a half-hour after you walk in. Add sautéed onions and carrots, wedges of feta, fried eggs: You have what passes for a real dinner in less time than it takes to order it. Here’s what I do: Get home, call for take-out, make lentils, and then, when the delivery guy arrives, feed him the lentils.

Lentils are humble and tireless. But even Cinderella wanted to go to the damn ball sometime. Hence: lentils braised in red wine.

This comes from the Zuni Café Cookbook, which also can never be praised too much, and Judy Rodgers, who wrote about cooking as thoughtfully as anyone before or since. (And who is deeply missed.) Even devoted Zuni Cookbook readers may have skipped this recipe, though, because in it Rodgers uses a phrase that will crush the spirit of any must-get-dinner-on-the-table parent: as you would risotto.

This article was written by: Rachel Baker – Click to Become a Patron or to follow on Twitter.

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