Lentils With Port-Glazed Shallots
- 1 12 cups ruby port
- 8 ounces small shallots, plus
- 1 large shallot, peeled
- 1 12 cups dried lentils, rinsed, drained (about 12 ounces)
- 1 tablespoon olive oil
- Combine Port and small shallots in heavy medium saucepan.
- Simmer over medium heat until shallots are tender and Port glazes shallots, stirring occasionally, about 35 minutes.
- Set aside.
- (Can be prepared 8 hours ahead.
- Keep at room temperature.
- ).
- Finely chop large shallot.
- Combine chopped shallot, drained lentils and 3 cups water in heavy large saucepan.
- Bring to boil.
- Reduce heat to medium-low.
- Cover sauce-pan and simmer until lentils are just tender, about 30 minutes.
- Rewarm Port mixture over medium-low heat.
- Stir oil and Port mixture into lentils.
- Season to taste with salt and pepper.
- Transfer lentils to bowl and serve.
port, shallots, shallot, dried lentils, olive oil
Taken from www.food.com/recipe/lentils-with-port-glazed-shallots-282719 (may not work)