Lentils with Red Wine and Herbs

Sophie Dahl refers to the dish as Paris Mash because she made it in Paris when visiting Annie Morris, an artist. The stewed lentils are transformed into a delicious soup or salad with the addition of herbs and mache, a sweet and tender green. The French green lentils are the best for this recipe because they keep their shape after cooking.


  • 1 1/2 cups French green lentils (12 ounces)
  • Salt
  • One tablespoon extra-virgin olive oil
  • One small onion, finely sliced
  • One garlic clove, minced
  • 1/4 cup dry red wine
  • One packed cup of baby spinach (2 ounces)
  • 1/2 cup chicken stock
  • 1 tablespoon creme fraiche
  • Four lightly-packed cups of mache or arugula
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup chopped cilantro
  • Freshly Ground Pepper


  1. Cover the lentils in a large pot with 2 inches of boiling water. Salt the lentils and simmer on a moderate heat for 40 minutes. Drain the lentils.
  2. Heat the oil in a deep, large skillet. Add the red onions and cook on a medium heat, stirring frequently, for about 5 minutes. Add the garlic, and cook for about a minute until it is fragrant. Add the wine and lentils and cook until the wine is absorbed. This should take about 5 minutes. Stir occasionally as you add the stock and spinach, and cook until the spinach wilts, approximately 5 minutes. Add the creme fraiche. Add the mache and parsley, and cook for about 2 minutes until just barely wilted. Serve warm, seasoning with salt and pepper.
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