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Red Wine Lentils with Beetroot and Parsley

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Red Wine Lentils with Beetroot and Parsley

The perfect red wine lentils with beetroot and parsley recipe with a picture and simple step-by-step instructions.

  • 200 g Lentils brown
  • 1 piece Onion red
  • 2 piece Beetroot (beetroot) cooked
  • 3 tbsp Chopped parsley
  • 3 tbsp Walnuts
  • 1 shot Red wine
  • 1 shot Balsamic vinegar with walnut
  • 1 pinch Salt and pepper
  • 1 pinch Ground thyme
  • 1 shot Oil
  1. Cut the onion into fine pieces and sauté with a little oil in the pan. Then add the lentils and sweat a little. Then deglaze everything with a dash of red wine and a little vinegar. Gradually pour in a little red wine (also vinegar if necessary) until the lentils are soft.
  2. Finely chop the parsley and cut the pre-cooked beetroot tubers into bite-sized pieces. Then add both to the lentils.
  3. Season everything with a little thyme, salt and pepper. Finally mix in a few chopped walnuts and serve.
Dinner
European
red wine lentils with beetroot and parsley

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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