{"id":5681,"date":"2023-12-22T12:20:39","date_gmt":"2023-12-22T12:20:39","guid":{"rendered":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/lentils-with-wine-glazed-vegetables\/"},"modified":"2023-12-22T12:20:39","modified_gmt":"2023-12-22T12:20:39","slug":"lentils-with-wine-glazed-vegetables","status":"publish","type":"post","link":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/lentils-with-wine-glazed-vegetables\/","title":{"rendered":"Lentils with Wine-Glazed Vegetables"},"content":{"rendered":"

As promised – the<\/em> Deborah Madison lentil recipe. They’re the ones you see on the table in the background of this post<\/a>, a recipe I know by heart. These simple, wine-glazed lentils saw me through my twenties, and then my thirties. I made them often in my first solo apartment in San Francisco. And, because they travel well, they’ve kept me well-fed on a range of flights – Dar es Salaam and Bangkok included. When asked to call out one favorite recipe from Vegetarian Cooking for Everyone<\/a><\/em> – this was the recipe I chose.<\/p>\n

\"Deborah<\/p>\n

The Details:<\/h2>\n

You have some options with this recipe! I go the butter \/ tarragon route (as opposed to olive oil \/ parsley), and always use either French or Umbrian green lentils. Deborah calls for red wine, but I sometimes do white (whatever is open, really), and I’ve even swapped in Belgian ale on occasion. What I mean is, red is best, but don’t be discouraged if you don’t have a bottle open or on hand – use what you have!
\"Deborah<\/p>\n

Serving Ideas!<\/h2>\n

Many of you have cooked this recipe over the years and have noted favorite serving ideas. Here are a few stand outs.<\/p>\n