From Humble to Haute: The Magic of Red Wine Lentils is a dinner-party vegetarian main — roasted Portobello mushrooms over Puy lentils simmered with a heavy 150ml (5.1 fl oz) pour of red wine and roast garlic, finished with stir-fried spring greens. It tastes like far more work than it is.
From Humble to Haute: The Magic of Red Wine Lentils
Let’s talk about lentils. The star of this dish isn’t just any lentil; it’s the sophisticated Puy lentil, transformed from a simple staple into something truly special. The secret? A generous splash of red wine during the cooking process, which infuses the earthy little legumes with a deep, complex flavour. These dark green gems hail from a volcanic region in France, giving them a unique, peppery taste and a firm texture that holds up beautifully. If you can’t find them, don’t worry—similar small green or brown lentils will work in a pinch.
And while the lentils are simmering, we’ll be roasting whole bulbs of garlic until they’re soft, sweet, and caramelized. My advice? Always roast more garlic than you need. The mellow, mashed cloves are a game-changer in everything from homemade aioli to a pungent vinaigrette for a hearty salad. This dish is a celebration of simple ingredients, elevated to create a meal that feels both rustic and refined.
Ingredients
• SERVES 4
• 2-4 bulbs of garlic
• Olive oil, for drizzling
• 4 large Portobello mushrooms, wiped clean
• Sea salt and freshly ground black pepper
• 250g (8.8 oz) / 1 ¼ cups Puy lentils
• 150ml / ⅔ cup heavy red wine
• 2 heads of spring greens, finely shredded
Instructions
1. Preheat your oven to 180°C / 160°C fan / 350°F (180°C) / gas mark 4. Slice the tops off the garlic bulbs to expose the cloves. Place each bulb on a square of foil, drizzle with about ½ tsp of olive oil, and wrap tightly into a parcel. Place on a large roasting tray and bake.
2. While the garlic roasts, prepare the mushrooms. Remove and discard the stalks. Drizzle a little olive oil into the cavity of each mushroom and season with salt and pepper.
3. After the garlic has been in the oven for 15 minutes, add the mushrooms to the roasting tray, placing them gill-side up to catch the juices.
4. Roast for another 15-20 minutes, or until the mushrooms are tender and the garlic is completely soft.
5. Meanwhile, cook the lentils. Place them in a large saucepan with just enough water to cover. Bring to a gentle simmer over medium heat. After 10 minutes, pour in the red wine and continue to simmer for another 5-10 minutes, until the lentils are tender but not mushy. Turn off the heat and let them rest in their liquid.
6. Remove the mushrooms and garlic from the oven. Unwrap the garlic and squeeze the soft, roasted cloves into a small bowl.
7. Heat a splash of olive oil in a large pan or wok over high heat. Add the shredded greens, season with salt and pepper, and stir-fry for 2-3 minutes until wilted but still slightly crisp.
8. To finish, drain any excess liquid from the lentils. Return them to their pan and stir in the roasted garlic cloves, a final dash of olive oil, and salt and pepper to taste. Mash the garlic gently as you stir.
9. To serve, spoon a generous mound of the red wine lentils onto four warmed plates. Top with a portion of the stir-fried greens, and finish by placing a whole roasted Portobello mushroom on top.
Nutritional Information
• (per serving)
• Calories: 465 kcal
• Protein: 22g
• Carbohydrates: 58g
• Fat: 15g
• Fiber: 18g
Pro Tips
• Roast extra garlic bulbs. The soft, mashed cloves are incredible mixed into mayonnaise for a quick aioli or whisked with olive oil and vinegar for a salad dressing.
• If you can’t find Puy lentils, other small, firm green or brown lentils will work well. Avoid red or yellow lentils as they will break down and become mushy.
• Always roast the mushrooms gill-side up. This creates a natural bowl that collects all the delicious, savory juices, which you can then drizzle over the final dish.
• For the best texture, stir-fry the greens over high heat for just a few minutes. You want them to be wilted and tender but still retain a slight crispness and vibrant color.
FAQ
Q: What can I use instead of Puy lentils
A: If you can’t find Puy lentils, you can substitute them with other small, firm green or brown lentils as they hold their shape well. Avoid using red or yellow lentils for this recipe, as they tend to break down and become mushy, which will alter the intended texture of the dish.
Q: Is this red wine lentil dish a good source of protein
A: Absolutely. This dish is an excellent source of plant-based protein, providing approximately 22g (0.78 oz) per serving. The combination of protein-rich lentils and Portobello mushrooms makes it a very satisfying and nutritious vegetarian main course.
Q: Can I make this recipe ahead of time
A: Yes, the red wine lentils can be made a day or two in advance and stored in an airtight container in the refrigerator. Their flavor often deepens overnight. For best results, roast the mushrooms and stir-fry the greens just before serving to maintain their texture.
Q: How do I store and reheat leftovers
A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For the best texture, you can store the lentils, greens, and mushrooms in separate containers. Reheat gently on the stovetop or in the microwave until warmed through.
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From Humble to Haute: The Magic of Red Wine Lentils
Ingredients
Method
- Preheat your oven to 180°C / 160°C fan / 350°F (180°C) / gas mark 4.
- Slice the tops off the garlic bulbs to expose the cloves.
- Place each bulb on a square of foil, drizzle with about ½ tsp of olive oil, and wrap tightly into a parcel.
- Place on a large roasting tray and bake.
- While the garlic roasts, prepare the mushrooms.
- Remove and discard the stalks.
- Drizzle a little olive oil into the cavity of each mushroom and season with salt and pepper.
- After the garlic has been in the oven for 15 minutes, add the mushrooms to the roasting tray, placing them gill-side up to catch the juices.
- Roast for another 15-20 minutes, or until the mushrooms are tender and the garlic is completely soft.
- Meanwhile, cook the lentils.
- Place them in a large saucepan with just enough water to cover.
- Bring to a gentle simmer over medium heat.
- After 10 minutes, pour in the red wine and continue to simmer for another 5-10 minutes, until the lentils are tender but not mushy.
- Turn off the heat and let them rest in their liquid.
- Remove the mushrooms and garlic from the oven. Unwrap the garlic and squeeze the soft, roasted cloves into a small bowl.
- Heat a splash of olive oil in a large pan or wok over high heat.
- Add the shredded greens, season with salt and pepper, and stir-fry for 2-3 minutes until wilted but still slightly crisp.
- To finish, drain any excess liquid from the lentils. Return them to their pan and stir in the roasted garlic cloves, a final dash of olive oil, and salt and pepper to taste. Mash the garlic gently as you stir.
- To serve, spoon a generous mound of the red wine lentils onto four warmed plates.
- Top with a portion of the stir-fried greens, and finish by placing a whole roasted Portobello mushroom on top.
- Roast extra garlic bulbs. The soft, mashed cloves are incredible mixed into mayonnaise for a quick aioli or whisked with olive oil and vinegar for a salad dressing.
