Inspired by Persian dishes like Jeweled Rice, this healthy dish fuses the warm, savory appeal of lentils with fresh nuts, raisins, and pomegranate seeds. The flavor profile starts with sautéed red onions plus farm-fresh carrots, and gets deeper with a simmer in stock and white wine. Serve our Jeweled Lentils as a colorful side dish, or as a vegetarian entrée.
What Makes Lentils So Healthy?
You’ve probably heard the rumors that lentils can be a fulfilling and healthy ingredient to add to your diet. It’s true, French lentils are a nutritional powerhouse full of health benefits for anyone’s needs. They are an excellent source of plant-based protein, making them a valuable addition to vegetarian and vegan diets or just for cutting out meat in general. This way you can stray away from red meats without losing the energy from the protein it provides. Rich in fiber, both soluble and insoluble, French lentils aid in digestion, promote gut health, and can even help regulate blood sugar levels. Not to mention, they are also a good source of essential vitamins and minerals, including folate, iron, and potassium.
Jeweled Lentils
Description
A healthy and flavorful bowl full of lentils with herbs, nuts, pomegranate seeds, and raisins.
Ingredients
- 3 tbsp olive oil
- 1 red onion, finely chopped
- 2 cloves garlic, chopped
- 1 carrot, chopped
- 2 cups chicken or vegetable stock or water
- 1 cup white wine
- 1 cup French lentils
- 1 sprig thyme
- 2 bay leaves
- 1 tbsp salt
- 1/4 cup parsley, chopped
- 1 cup mixed nuts, chopped
- 1/2 cup pomegranate seeds
- 1/4 cup raisins, chopped
Instructions
- Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5-10 minutes.
- Add 2 cups water, 1 cup white wine, lentils, thyme, bay leaves, and salt. Bring to a boil, then reduce to a fast simmer.
- Simmer lentils until they are tender and have absorbed most of the water, 20-25 minutes. If necessary, drain any excess water after lentils have cooked. Toss with herbs, nuts, pomegranate seeds, and raisins. Serve immediately as a side dish, or atop rice as a vegetarian entrée (if you use vegetable stock or water).
Recipe and Styling by Anna Franklin
Photography by Dave Bryce
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