Lentils With Red Wine And Herbs

• 1 T extra virgin olive oil
• 1 sm. red onion, finely chop
• 1 garlic clove, minced
• 1/4 c. dry red wine
• 1 packed cup baby spinach
• 1/2 c. chicken stock
• 1 T creme fraiche
• 4 lightly packed cups mache or arugula
• 1/4 c. chopped flat leaf parsley
• 1/4 c. chopped cilantro
• Freshly ground pepper

1. 1.In a large saucepan, cover the lentils with 2 inches of water and bring to a boil. Season with salt and simmer over moderate heat until tender, 40 minutes. Drain the lentils.
2. 2.Heat the olive oil in a large, deep skillet. Add the red onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the lentils and the wine and simmer until the wine has been absorbed, about 5 minutes. Add the spinach and stock and cook, stirring occasionally, until the spinach is wilted, about 5 minutes. Stir in the creme fraiche. Add the mache, parsley and cilantro and cook until barely wilted, about 2 minutes. Season with salt and pepper and serve warm.

t, red onion, garlic, red wine, baby spinach, chicken stock, t, mache, flat leaf parsley, cilantro, freshly ground pepper

Taken from www.epicurious.com/recipes/member/views/lentils-with-red-wine-and-herbs-50096389 (may not work)