The Easiest Braised Lentils with Red Wine (Served 3 Ways)

These vegan braised lentils with red wine call for just 5 ingredients, 1 pot, and 25 minutes of cooking time – perfect for weeknights or meal prep.

Back when I used to work at Natural Gourmet Institute, I’d sit in on a lot of Chef’s Training Program classes. Mostly doing research for our cookbook (comin’ atcha April 2, 2019!), and sometimes just because, but I’d always leave the room having learned something new: a new way to serve a classic dish, a vegan substitute for this or another thing, an exotic spice from a faraway place.

One time, I audited the Beans 101 lecture. At the beginning of class, Chef Rich asked everyone in the room to raise their right hand and make a vow: “I do solemnly swear to never, ever cook beans in water alone.”

Chef Rich continued to stress the importance of seasoning the cooking water because it is our only chance to flavor the beans themselves. He encouraged us to cook beans/legumes in vegetable stock and/or toss a bay leaf, garlic cloves, herbs, or spices into the water to make the most delicious beans possible. I guess this is something I’d always known intuitively but never put into practice, but I’ve kept my vow since that day.

Beans and legumes are my go-to source of protein and I eat them almost daily. But even if you eat animal protein, these little guys are a great addition to any diet.

• They’re high in protein, minerals, B-vitamins, and fiber, which helps lower cholesterol and regulate blood sugar.
• They’re affordable (usually about $2/pound) and shelf-stable, so you can always have them stocked in your kitchen.
• They don’t require soaking before cooking (like most beans and chickpeas do) and cook faster than most beans, so you can make them at anytime.

Although they are ridiculously easy to make, these braised lentils are not your basic. They’re cooked in red wine – which infuses them with flavor throughout and adds a slight acidity – as well as garlic cloves and thyme. I call them “anytime braised lentils” because they work well in so many scenarios: with bread and a fried egg; over creamy polenta; or with roasted veggies, greens, and a drizzle of balsamic. I also like to mix them into my mayo-less potato salad. I recommend batch-prepping them and using them throughout the week (they also freeze well). Whichever way you choose to serve them, these vegan wine-braised lentils are an awesome dish to add to your repertoire.

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