In Tuscany, beans are traditionally prepared with cured pork, red wine, tomato and sage – the same combination as would be used to cook a small game bird (uccelletto). This version with lentils skips the meat entirely, making this a satisfying vegan main, or hearty side dish.
Ingredients
- 8 oz (1¼ cups) dried green lentils or black lentils
- 3 Tbsp extra virgin olive oil, plus more for finishing
- ½ tsp fennel seed
- 1 cup chopped onion (~ 1 small onion)
- ½ cup chopped carrot (~ 1 medium carrot)
- ¼ cup chopped celery (~1 stalk)
- 1 Tbsp chopped garlic
- ¼ cup tomato paste
- ¼ tsp sweet (not spicy) smoked Spanish paprika
- ¼ tsp freshly ground black pepper
- ¾ cup dry red wine
- ¾ cup chicken or vegetable broth
- ½ cup water
- 2 tsp finely chopped fresh sage
- ¼ cup Herbed Breadcrumbs for Red Wine Lovers
Directions
Rinse the dried lentils and remove any foreign materials. Place lentils in a small pot and cover with 4 cups cold water; salt the water well, as you would for making pasta. Bring to a boil, skim off any scum on the surface, then lower the heat and simmer gently 20 minutes or until just cooked. Drain lentils in a colander, and set aside for later.
While the lentils cook, heat the olive oil in a skillet over medium heat. Add the fennel seeds and stir well to infuse the oil for 30 seconds. Add the chopped onion, carrot, and celery and stir well. Season lightly with salt. Cook until vegetables soften (~ 10 minutes), stirring often and adding a splash of water if needed to avoid scorching. Stir in the chopped garlic, tomato paste, Spanish paprika and black pepper and cook one minute. Add the wine, broth, and water and scrape the bottom of the pan to release any caramelization. Simmer the vegetables until the liquid has reduced by almost half, and the vegetables are completely cooked through.
Gently stir the cooked lentils and the chopped sage into the pan with the vegetables. Add a splash of water if the mixture seems too dry. Turn off the heat and cover the pan to let the flavors blend, at least 5 minutes. Taste and adjust seasoning (if needed) before serving.
Top with the breadcrumbs and a final drizzle of extra virgin olive oil.