Today is Wednesday. Hump day. Hard to think of what to make for dinner. I had to think long and hard about that! I just knew I wanted something with vegetables. I decided to scrounge around in the cabinets and saw my brown paper bag of French lentils. Aha! I'll make French lentils for dinner tonight!
But what should I serve with the French lentils? Brussels sprouts! Oh, I have a bottle of Sauvignon Blanc! Let's use that!
Recipe:
- French lentils
- sauvignon blanc
- ground black pepper
- brussels sprouts
- nutmeg
- water
- tri-color pepper strips
- olive oil
- extra virgin olive oil
- salt
- herbes de provence,
- lemon juice
- balsamic vinegar
- capers
- garlic cloves
- balsamic vinegar
Rinse 2 cups of French lentils. Place lentils in sauce pan. Put in 3 1/2 cups of water and 1/2 cup of Charles Shaw sauvignon blanc. Season with ground black pepper and herbes de provence. Put in 2-4 whole cloves. Let it come to a boil. Once it comes to a boil, lower the heat so that it simmers and let it simmer for 25-30 minutes.
While the lentils are simmering, put a few tablespoons of regular olive oil in a cast iron pan on medium heat. Add a bag of Trader Joe's frozen brussels sprouts. Season with salt, pepper and freshly ground nutmeg. Let saute on one side for 5 minutes. I like my brussels sprouts roasted. Flip the brussels sprouts and add 1/2 bag of Trader Joe's frozen tri-color pepper strips. Add 1/4 cup of sauvignon blanc. Certainly a boozy dinner! But so good! Let saute for a while, preferably until the lentils are done simmering.
Drain the lentils. Serve the lentils and vegetables with lemon juice, balsamic, extra olive oil, salt, pepper, and capers, all to taste.
Done!
A couple of beautiful pictures follow. Sorry they're so blurry. I only have a Samsung S3.
Sauvignon Blanc....High Meadows.....2005......Chefs John and Terry...and sous chef Wilfong -Anna and Kev
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