Red Wine Braised Lentils with Burrata

Thoughts & Inspiration

It was a Sunday and I was trying to think ahead for the week.  I wanted to make something that would be hearty, yet light and filled with protein.  I've been craving lentils, but not Indian style this time.  This lentil recipe can be used as a base for many different dishes.  Here I am featuring my lentils with burrata; next week I will be posting another recipe, lentil tacos, using these same lentils .  Just be creative with how you'd like to enjoy them!

Active time 20 minutes
Cook time 55 minutes

Lentils - Ingredients
1 Tbsp olive oil
1/3 red onion, diced
1 carrot, peeled and diced
2 celery sticks, diced
4 garlic cloves, minced
1 cup French green lentils, washed
1 cup dry red wine (preferably a Cabernet Sauvignon)
1 cup mushroom broth (if you don't have mushroom broth, you can use water or vegetable broth)
1/2 cup water
1 bay leaf
2 small dried red chilis
Salt/Pepper

Additional - Ingredients (Serves 2)
1/2 roasted red pepper, diced
1 burrata ball, sliced
Torn basil leaves
2 tsp extra virgin olive oil
Sprinkle of sea salt

This recipe makes a good amount of lentils.  It can be used for a couple meals.

In a medium sized soup pot saute onions, carrot and celery in olive oil on medium heat for 3 minutes.  Add in garlic and saute for 3-4 more minutes.  Next, add lentils, wine, broth, water, bay leaf and red chilis.  Simmer with lid on for 40-45 minutes, stirring a couples times throughout the cooking.  Depending on the texture you want for the lentils, you may need to add an additional 1/2 cup of water after about 35 minutes*.  Once lentils are fully cooked remove lid and discard bay leaf.  Turn off gas and add salt and pepper to taste.

*Note: I cooked the lentils for 45 minutes total and when there was roughly 10 minutes remaining, I added an additional 1/2 cup water.

Plating: Place 1/3 cup of cooked lentils onto a plate.  Add a few pieces of roasted red pepper and 2 slices of burrata.  Top with basil, extra virgin olive oil and sea salt**.
**Note: I served the lentils with grilled asparagus spears on the side.  I sauteed 1 bunch of asparagus in 1 Tbsp butter (on a grill pan) and finished with fresh squeezed lemon juice and salt.

This is what they should look like when cooked

I will be posting another dish next week which uses these same lentils!!!  Stay tuned for my lentil tacos recipe!!!

Marsala Spiked Portabello with Burrata

Thoughts & Inspiration

My sister-in-law and I made this as a vegetarian meal during a holiday celebration.  I just love mushrooms and cheese!  Why not put them together?!  It's filling and so good!

Ingredients

4 large 1/4 inch thick Roma tomato slices

3 tsp garlic and herb seasoning

3 Tbsp olive oil

4 large portabello mushroom caps, cleaned and stem removed

6 garlic cloves, minced

1/2 cup Marsala wine

Salt and pepper to taste

*1 large Burrata ball, carefully cut into 4 slices

4 large basil leaves, torn

*Note: Burrata is an Italian cheese made from mozzarella and cream.  It has a really rich, buttery soft texture.  The outside is solid mozzarella and the inside has a mixture of mozzarella and cream.  If you've never had Burrata, you will die when you try it!!!

Optional Garnishes

Balsamic glaze

4 tsps truffle oil (1 tsp per portabello cap)

Preheat oven to 350F.  In an oven safe dish place tomato slices sprinkled with 1 tsp garlic herb seasoning, salt/pepper and 1 Tbsp olive oil drizzled on top.  Roast in oven for 5 minutes.  Remove from oven and set aside.

Heat a large non-stick skillet with olive oil.  Gently place portabellos gill side down onto skillet and cook for approximately 4 minutes.  Turn caps over and cook for an additional 5-6 minutes (water will release into the mushroom cap).  Turn caps back down and sprinkle tops with 2 tsp garlic herb seasoning, salt and pepper.  After about 4-5 minutes turn caps again and evenly distribute minced garlic into the gills of the 4 caps.  Turn mushrooms one last time to gill side down and add marsala.  Allow marsala wine to reduce and thicken with the mushroom juices.  Once all the marsala and liquids have been absorbed into the mushrooms (about 3-4 minutes), turn heat to low.

Turn mushrooms cap side down and place 1 slice each of tomato and burrata onto each cap.  Place a lid over skillet and allow cheese to slightly melt approximately 2-3 minutes.

Transfer caps onto a dish and garnish with torn basil leaves.

Serve warm on its own or over a bed of greens.