(per Mark Bittman – How to Cook Everything Vegetarian)

Makes 4 servings. Takes 45 minutes.

Sauté on 5-7 min on med-high heat in 2 T olive oil:
½ onion chopped
1 stalk celery
1 carrot

Add and sauté for one 1 minute:
2 tsp minced garlic (I always add more)
1 T smoked Spanish paprika
½ tsp saffron threads (optional- I leave this out)

Add and bring to a boil:
1 bay leaf
½ cup dry red wine
2 cups vegetable stock or water
1 cup dried brown lentils, washed and picked over

Simmer partially covered (bubbling gently), stirring occasionally, adding fluid as necessary to prevent sticking and burning – until lentils are tender (25-35 minutes).

I always at least double the recipe because it goes fast and leftovers taste even better.

Braise – A cooking method by which food (usually meat or vegetables) is first browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for a lengthy period of time. The long, slow cooking develops flavor and tenderizes foods by gently breaking down their fibers. Braising can be done on top of the range or in the oven. A tight fitting lid is very important to prevent the liquid from evaporating. (Barron’s Food Lover’s Companion)