Makes 4 Servings
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
½ cup The Naked Grape Harvest Red Blend
3 tablespoons crème fraîche (or goat cheese if you prefer a tangier finish)
½ 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 Harvest Red Blend 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 fraîche 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.
Recipe courtesy of The Naked Grape