Braised Lentils
Prep time
Cook time
Total time
This hearty, rustic side dish is as easy as they come - brown lentils simmered in classic Mediterranean flavours until tender. The dish is finished with a dollop of Dijon, a splash of balsamic and a sprinkle of parsley to add a fresh, tangy contrast to the rich, earthy flavour of the lentils.
Recipe type: Side
Serves: 4
  • 2 tbsp olive oil
  • 1 small onion, finely diced
  • 2 stalks celery, finely diced
  • 1 medium carrot, diced
  • 2 cloves garlic, minced
  • 1 can condensed reduced-sodium chicken or vegetable broth
  • ¾ cup water
  • ½ cup dry red wine
  • 1 cup dried brown lentils, rinsed and picked over
  • 1 bay leaf
  • 2 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • Salt and pepper to taste
  • Chopped fresh parsley, for garnish
  1. Heat the oil in a medium saucepan set over medium-high heat. Add onion, celery, carrot and garlic, and cook, stirring occasionally, for about 5 minutes or until onions are soft and translucent.
  2. Stir in the chicken broth, water, wine, lentils and bay leaf. Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 25-30 minutes or until the lentils are very tender and most of the liquid has been absorbed.
  3. Remove bay leaf and discard. Stir in balsamic vinegar and mustard, and adjust seasoning to taste with salt and lots of fresh ground black pepper.
  4. Serve warm or at room temperature with a generous sprinkling of fresh parsley.
Recipe by Crumb: A Food Blog at