Rustic Red Wine Lentil Stew

Jan, 29, 2015

By Fredrica Syren:

I made lentil stew for our Christmas dinner, and it was a huge hit. It’s warming, satisfying and altogether yummy — and perfect for a special occasion or a very cold winter day. I served it with roasted potatoes and a large spinach salad but it goes really well with pasta as well.

Lentils are very cheap and a very nutritious food. They contain great amounts of cholesterol-lowering fiber, protein, minerals, B vitamins — all with virtually no fat!!! So, I consider lentils a super-food that everyone would benefit from eating more of, even if they’re meat eaters.

  • 1 cup green lentils, rinsed
  • 1 Tbsp. butterrustic lebtil stew
  • 1/3 cup yellow onion, minced
  • 1 large garlic clove, minced
  • 1 ¼ cup red wine
  • 1 ½ cup vegetable broth
  • ½ cup dried mushrooms, crumbled
  • 1 carrot carrots, peeled and sliced
  • 1 cup celeriac, cubed
  • ½ cup zucchini, cubed
  • 1 Tbsp. tomato paste
  • 1 bay leaf
  • 1 Tbsp. dried thyme
  • Salt and pepper to taste

Heat oil in a large pot on medium heat. Sauté garlic and onion until glossy, not brown (about 3 minutes). Add lentils, red wine, broth, dried mushrooms, tomato paste, bay leaf and thyme. Bring to a boil and then reduce to simmer. Add celeriac and carrot, and stir. Simmer covered for 20 minutes. Add more broth if it seems dry. Add zucchini, stir and simmer another 5 minutes. Add salt and pepper accordingly. Serve warm with potatoes, rice or pasta and/or some bread. Enjoy

Fredrika Syren

Fredrika Syren is an environmental activist and writer. In 2016, she founded the website Green-Mom.com where she shared her family’s journey of living zero waste. She lives in San Diego, California with her husband James and their children Bella, Noah, and Liam. Fredrika and her family were recently featured in the documentary Zero Time to Waste. Fredrika is also the author of Zero Waste for Families - A Practical Guidebook (which you can buy on this site)

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