Red Wine Braised Carrots and Lentilswith mashed potatoes / mixed greens salad
- Potatoes, russet - 1 1/2 lbs
- Yogurt, plain or Greek - 3 Tbsp
- Butter - 3 Tbsp
- Bell peppers, any color - 1/2, thinly sliced
- Avocados - 1, chopped
- Vinegar, balsamic - 1 Tbsp
- Mustard, Dijon - 2 tsp
- Honey - 1/2 tsp
- Oil, olive - 2 Tbsp
- Mixed greens - 5 oz
- Onions, medium - 1, chopped
- Carrots - 16 oz, 1" / 2.5 cm pieces
- Garlic - 4 cloves, chopped
- Lentils, pre-cooked - 2 cups (look for vacuum-packed or canned green lentils)
- Cooking oil - 1 Tbsp
- Salt - 1/2 tsp
- Italian seasoning - 1/2 tsp
- Stock, any type - 3/4 cup
- Wine, red - 1/2 cup (sub stock)
- Tomato paste - 2 Tbsp
- Thyme, fresh - 2 sprigs
- Bay leaves (opt) - 2
- Red pepper flakes (opt) - 1/4 tsp
- Onions / Carrots / Garlic - Prep as directed. Store onions and carrots in one container. Store garlic separately. (Can be done up to 5 days ahead)
- Bell peppers - Thinly slice peppers. (Can be done up to 5 days ahead)
- Potatoes - Peel and cube. Soak in water if not using right away to prevent them from turning brown.
- Lentils - If using canned lentils, drain and rinse.
- Place potatoes into a saucepan and cover with cold water and some salt. Cover and bring to a boil. Simmer uncovered for 12 to 15 minutes until potatoes can be easily pierced by a knife. Drain and let sit in a colander for ~5 minutes to let the steam escape (this creates creamier potatoes vs. liquidy potatoes).
- While potatoes boil, place a Dutch oven over medium-high heat. Add cooking oil and then onions and carrots to heated oil. Saute until onions are soft, 4 to 5 minutes.
- Stir in salt, Italian seasoning, and garlic and cook for 1 minute more.
- Add stock, wine, tomato paste, thyme sprigs, bay leaves, and red pepper flakes and bring to a simmer. Reduce heat to medium and cover with a lid. Simmer, covered, until carrots are tender, 8 to 12 minutes.
- While carrots simmer, use a masher to mash steamed potatoes with yogurt and butter. Season to taste with some salt and pepper.
- Return to carrots and remove lid. Stir in lentils and continue cooking until lentils are warmed through. Season with some salt and pepper.
- Just before serving, chop avocados. Whisk together vinegar, mustard, and honey. Add olive oil while whisking. Toss bell peppers, avocados, and mixed greens in vinaigrette.
- Serve carrots and lentils over mashed potatoes. Enjoy with salad on the side.
This meal has 51 reviews
So good. I don’t have a Dutch oven, but I used a regular pan and it was still amazing. I couldn’t find canned lentils, so I used kidney beans and I used gold sweet potatoes rather than boring russets. This is definitely a new favorite of mine!
Great flavors, but this was a lesson for my husband and me that we just don't really like ribs! Too much bone, too much fat, not enough meat. I would do this recipe again with a more preferable cut of meat.
Good flavor and easy, but my ribs were a little fatty. Not the recipe's fault. Will make it again.
Loved these just as much as the first time we did them! Went the Dutch oven route this time and loved how quickly it all came together. Very tasty!
This is truly glorious. Added a pinch of sugar to cut the tartness and it was sublime. Will definitely be making again.
Used stew meat, and it was a little tough, but that wasn't the recipe's fault. Microwaved the onion and garlic before putting them in the slow cooker, and I added the carrots about an hour before it was done as in previous reviews.