What are drunk lentils you ask? They are basically the best lentils out there. Tipsy Lentils with Crème Fraiche and Arugula are the perfect light vegetarian meal.
It all starts with onions and garlic, like most great things, those are key to making a dish with lots of depth and flavor. After you’ve sautéed those, you’re going to add in some fresh thyme and then some cooked lentils. Lentils really don’t have a strong flavor profile, so it’s fun to jazz them up a bit with this recipe.
I like to let the lentils, thyme and aromatics hang out for a bit before adding a glug or two of The Naked Grape’s Harvest Red Blend. Once that is added, I let it absorb into the lentils and really give them some amazing flavor.
Once the wine has been absorbed and distributed it’s fantastic flavor to the lentils, I stir in a few tablespoons of crème Fraiche which is basically just a little bit of fancy soured cream that won’t curdle against the heat. It has an amazing way of bringing the right amount of creaminess to any dish and it works perfectly on the tipsy lentils. Once that’s been incorporated, I add a squeeze of fresh lemon juice to brighten things up and then serve it over a bed of fresh arugula. It’s bright, cheerful and tipsy! What’s not to love about this!
Drunk Lentils with Crème Fraiche and Arugula
- 1 cup dried lentils
- 2 tablespoons olive oil
- 1 medium yellow onion finely chopped
- 2 cloves garlic finely chopped
- 1 sprig fresh thyme small leaves removed and the stem discarded
- 1/2 cup The Naked Grape Cabernet Sauvignon
- 3 tablespoons crème Fraiche or goat cheese if you prefer a tangier finish
- 1/2 lemon juiced
- 2 cups packed greens of your choice such as arugula
- Kosher salt and freshly ground black pepper
- In a medium pot, cook the lentils according to the package directions. Once cooked, drain off any excess water and set the lentils aside.
- In a large heavy bottomed skillet, heat the olive oil over medium high heat. Add the onions and sauté for 3-4 minutes until translucent. Add the chopped garlic and sauté for 1 minute more until just fragrant.
- Add the thyme leaves and the cooked lentils to the skillet and stir to combine.
- Pour in The Naked Grape Cabernet Sauvignon and let the wine cook for about 5 minutes until almost all of the wine is absorbed into the lentils. Turn the heat off, and stir in the crème Fraiche or goat cheese and fresh lemon juice. Season the dish with salt and pepper as needed. Let the lentils cool for about 15 minutes.
- Arrange the arugula on a large serving platter. Transfer the lentils on top of the arugula and gently toss to combine. Serve as needed.