If you’re a practicing vegan or just looking to eat a little healthier, we have some great recipes for you!
Today we want to share this delicious Lentils with Wine Glazed Artichokes. I can’t get enough of artichokes, they’re savory for sure, but also filled with a ton of anti-oxidants that are great for your skin. Also, they’re a great source of fiber, which is always a plus.
For this recipe, the artichokes you use can vary. The best would be a fresh artichoke with as much of the outer leaves removed. However, you can also use artichoke hearts from a can.
Ingredients (for 2 servings):
3 cups water
½ cup dried lentils
1 teaspoon salt
1 bay leaf
½ teaspoon olive oil
2 cups mixed greens (spinach, arugula, kale etc)
1½ teaspoon dried tarragon
1 tablespoon tomato paste
½ cup dry red wine
2 teaspoons dijon mustard
¼ teaspoon black pepper
2 garlic cloves
1 bunch / handful artichokes
Combine water, lentils, 1/2 teaspoon salt, and bay leaf in a medium saucepan; bring to a boil. Reduce heat, and simmer 25 minutes. Remove lentils from heat, and set aside.
Heat olive oil in a medium cast-iron or nonstick skillet over medium-high heat. Add the artichoke and 1 1/2 teaspoons tarragon, and sauté 10 minutes or until browned. Stir in 1/2 teaspoon salt, tomato paste, and garlic; cook mixture 1 minute. Stir in wine, scraping pan to loosen browned bits. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until vegetables are tender. Stir in mustard. Add lentil mixture, and cook 2 minutes. Remove from heat; discard bay leaf. Add pepper.
Lightly drizzle olive oil into a sauté pan. Warm oil to medium and add rinsed greens and minced garlic. Once leaves begin to wilt and brighten in color, remove from heat, sprinkle with salt & pepper and serve.
If you’re not vegan, this just might get you to convert!