Wine-Braised Lentils with Honey-Roasted Carrots and Valençay

By Alexandra Shytsman at The New Baguette

Serves 4 to 6

The creamy tang of the Valençay cheese is a perfect complement to the sweetness of the carrots. This festive dish, served with lentils and carrots, makes a great vegetarian main course, or an unexpected side dish for carnivores.

INGREDIENTS

For the Lentils:

• 1 cup green lentils, picked through for stones and rinsed
• 2 cups vegetable broth (low sodium, if possible) or water, or 1 cup of each
• 1/2 cup dry red wine
• 2 medium garlic cloves, halved lengthwise
• 1 teaspoon Herbes de Provence
• ¼ tsp sea salt, plus more to taste
• Freshly ground black pepper, to taste

For the Carrots and Serving:

• 1 pound small carrots, scrubbed
• 2 tablespoons extra virgin olive oil
• 1 tablespoon runny honey
• ¼ teaspoon fine sea salt
• Freshly ground black pepper, to taste
• ½ mound Valençay, crumbled

DIRECTIONS

1. Preheat the oven to 375ºF.
2. In a medium pot, combine the lentils, vegetable broth, wine, garlic, Herbes de Provence, and pinches of salt and pepper. Cover tightly with a lid and bring to a simmer.
3. Reduce the heat to low and cook with the lid ajar until they are cooked through but still retain their shape, adding more water if the lentils begin to dry out, about 25 minutes (the cook time may be shorter or longer depending on your lentils’ age). Strain the lentils if there is liquid left over.
4. Stir in ¼ teaspoon of salt, or to taste.
5. While the lentils simmer, cook the carrots. On a baking sheet, toss the carrots with the oil, honey, salt, and pepper to coat evenly. Roast the carrots for 10 minutes, then toss and continue roasting until they are golden brown and slightly caramelized, about 10 minutes more.
6. To serve, transfer the lentils to a platter, pile the carrots on top, and garnish with the cheese. Serve immediately.

NOTES

Don’t stress about having perfectly sliced wedges. If any leaves become detached when you slice the Romaine, simply cook them up alongside the wedges.