Red Wine Braised Carrots and Lentils
with mashed potatoes / mixed greens salad

Name: Red Wine Braised Carrots and Lentils
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 1/2 lbs Potatoes, russet, peeled and cubed; 3 Tbsp Yogurt, plain or Greek; 3 Tbsp Butter; 1/2 Bell peppers, any color, thinly sliced; 1 Avocados, chopped; 1 Tbsp Vinegar, balsamic; 2 tsp Mustard, Dijon; 1/2 tsp Honey; 2 Tbsp Oil, olive; 5 oz Mixed greens; 1 Onions, medium, chopped; 16 oz Carrots, 1" / 2.5 cm pieces; 4 cloves Garlic, chopped; 2 cups Lentils, pre-cooked (look for vacuum-packed or canned green lentils); 1 Tbsp Cooking oil; 1/2 tsp Salt; 1/2 tsp Italian seasoning; 3/4 cup Stock, any type; 1/2 cup Wine, red (sub stock); 2 Tbsp Tomato paste; 2 sprigs Thyme, fresh; 2 Bay leaves (opt); 1/4 tsp Red pepper flakes (opt)

Active: 45 min Total: 45 min

Original GF Paleo Vegetarian

This is a new twist on a recipe that was featured in 2017. The carrots and lentils soak up some of the red wine braising liquid for a comforting dish that forms its own gravy to spoon over mashed potatoes.

Ingredients

Metric

Servings:

Mashed Potatoes:

Potatoes, russet - 1 1/2 lbs , peeled and cubed
Yogurt, plain or Greek - 3 Tbsp
Butter - 3 Tbsp

Mixed Greens Salad with Balsamic Vinaigrette:

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

Red Wine Braised Carrots and Lentils:

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

Prep

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.

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Make

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.

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