Sort ingredients
cmdandridge
QR Code
Listen
Pdf
Heat olive oil and 1 tbsp butter in a Dutch oven over medium-low heat. Add onion, shallot, carrots, and celery with a pinch of salt. Cook about 10 minutes, stirring often, until soft and starting to turn golden.
Add garlic, cook about 30 seconds. Stir in tomato paste, cook 1-2 minutes.
Pour in red wine, scraping up the brown bits from the bottom. Simmer 3-5 minutes until reduced considerably.
Add lentils, vegetable broth, thyme, and bay leaf. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook 30-40 minutes, until lentils are tender and broth has thickened.
Remove thyme stems and bay leaf. Turn off heat, stir in remaining 1 tbsp butter and Dijon. Season with salt and plenty of black pepper.
Serve with chopped parsley.