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French Lentils in Puff Pastry

Serves 4 to 6
Time 1 hr 40 min
Savory French green lentils swim with shallots, carrots and parsnips in a rich red wine-flavored broth. Topped with festive puff pastry in individual ramekins or one large pie, this is the perfect vegetarian entrée for your holiday table.
Special Diets:
Ingredients
  • 1 1/2 cup French green lentils sorted and rinsed
  • 1 bay leaf
  • 1 tablespoon extra-virgin olive oil
  • 2 large shallots finely chopped
  • 1 large carrot chopped
  • 1 large parsnip chopped
  • 1/2 teaspoon fine sea salt
  • 2 cloves garlic finely chopped
  • 1 medium tomato seeded and chopped
  • 1/2 cup dry red wine
  • 1 package puff pastry defrosted
  • 1/4 teaspoon ground black pepper
Method

Drain lentils and transfer to a medium pot. Add 3 cups water and bay leaf and bring to a boil. Reduce heat to a simmer and cook, uncovered, until lentils are tender but still hold a little texture, about 40 minutes.

Preheat the oven to 375°F. Heat oil over medium heat in a medium pot. Add shallots, carrot, parsnip, salt and pepper and cook, stirring frequently, until browned, about 10 minutes. Add garlic and tomatoes, stir well, then add wine. Bring to a boil and then reduce heat and simmer, covered, for an additional 5 minutes.

Add lentils and their remaining cooking broth to pot with vegetables. Simmer over medium low heat, uncovered, until sauce has thickened, 10 to 15 minutes.

Pour lentils into individual ramekins or into one deep pie dish. On a lightly floured surface, roll out puff pastry dough to 1/8-inch thickness. Cut into circles just slightly larger than the tops of the ramekins (or pie dish). Place dough over lentils and make a few slashes over the top to allow steam to escape. Bake until golden brown and piping hot, 25 to 30 minutes.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 1/2 cup French green lentils sorted and rinsed
  • 1 bay leaf
  • 1 tablespoon extra-virgin olive oil
  • 2 large shallots finely chopped
  • 1 large carrot chopped
  • 1 large parsnip chopped
  • 1/2 teaspoon fine sea salt
  • 2 cloves garlic finely chopped
  • 1 medium tomato seeded and chopped
  • 1/2 cup dry red wine
  • 1 package puff pastry defrosted
  • 1/4 teaspoon ground black pepper