"Caviar For The Poor" Cooked In Red Wine

Today I was trying to prepare a week's worth of menus and realized that I don't have a proper idea of what's in my pantry.  I use about 25% of the staples in it each week, then go to the grocery store because, "I don't have a thing to cook with".   I guess it's good to have a storehouse of items in case bird flu ever strikes and I never want to leave the house.  But, I decided to make a meal today from the forgotten items in the pantry.  The first thing I noticed was the box of Puy lentils that Nancy gave me.  Ever since Ulrike informed me that they are called caviar for the poor, I haven't been able to think of them any other way. These are amazing little devils. They hold their shape better than other lentils and have a superior look and taste.  I also had some red wine left over from the bottle I opened to make the red onion and red wine soup this weekend.  Combined with a few other ingredients, I wound up with a very good meal. The wine gave the lentils a tangy, sophisticated taste, worthy of "caviar for the poor".

Since this recipe contains a substantial amount of wine, I'm mindful of a question asked by Sandeepa, regarding my red onion and red wine soup. She asked about a substitute for the wine, because young children would eat the soup. Like many people, I've always heard that alcohol burns off quickly when you cook with it.  But, it's not as simple as that.  Apparently, the length of time, whether the pot is covered during cooking, and other factors come into play.  If you have any doubts, you might want to read this.   I was surprised!  And thank you for asking that question Sandeepa.

If one is concerned about the wine in this recipe, a vegetable or meat stock could be used, but you wouldn't have the unique taste that comes from wine. I know that you can get alcohol-free grape juice, made from the types of grapes used to make wine.  I've had it before and the juices taste very good. Perhaps that would work. 

"Caviar For The Poor" Cooked In Red Wine            

 (Deborah Madison, The Savory Way)

1 cup of Puy lentils--French green lentils   (Or substitute another type of lentil if you prefer.)
1 tablespoon butter
1 tablespoon olive oil
1 small onion, finely diced
2 garlic cloves, chopped
2 bay leaves
pinch of dried thyme and marjoram
1/4 cup chopped parsley
1 teaspoon tomato paste
2 cups hearty red wine
1-1/2 cups water
salt
red wine vinegar or sherry vinegar
1 to 2 tablespoons additional butter
freshly ground pepper
grilled bread (optional)

Rinse the lentils and cover them with hot water. Set aside as you work on the other ingredients.

Heat the 1 tablespoon of the butter and the olive oil in a pot, and add the onions, garlic, bay leaves, thyme and marjoram, and half the parsley. Cook over medium heat until the onions start to color a little, stirring occasionally.  Once they have colored, stir in the tomato paste, then add the wine. Bring to a boil and cook for 1 minutes.  Drain the lentils and add them to the wine. Then add the water and salt to taste.  Bring to a boil, then reduce the heat, cover and simmer until the lentils are tender. If you're using Puy lentils it will take around 50-60 minutes to cook. Other varieties will cook faster--say 40 minutes. 

When the lentils are done, taste and season with salt and lots of ground pepper. Add the remaining butter and serve with the bread if you wish.  Garnish with parsley.  This tastes very good with steamed veggies or a salad. You could also serve it with meat or sausage.   I served it with the bread and sauteed shredded brussels sprouts.

Comments

[gattina]

In the first glance, I said, omg, did Sher just win the lottery? Pouring the caviar like nothing! Whao, Puy lentils! And that wine stock!!!!! I can imagine how sophisticated the taste is... maybe a bit challenging to the lil' palate like Sandeepa's daughter? But interesting, my mother-in-law told me the only desert she had when she's a little girl (4 or 5 yr-old), dipping apple into red wine. I guess it's a very Italian thing...
Btw, Sher, this set of photos is so beautiful!!!

[Lydia]

"Caviar for the poor" -- never heard that! Lentils, tomato and red wine sounds like a wonderful combination. I've always got forgotten items in my pantry, and it's fun every now and then to make a meal entirely out of pantry items. Thanks for sharing this recipe.

[Lydia]

"Caviar for the poor" -- never heard that! Lentils, tomato and red wine sounds like a wonderful combination. I've always got forgotten items in my pantry, and it's fun every now and then to make a meal entirely out of pantry items. Thanks for sharing this recipe.

[ann]

That's a wonderful dish Sher! I have a TON of lentils lurking in the back of my pantry, all different sorts. I buy them because I think they're cute, and then never cook them because I don't know what to do with them... This is a good one to keep at the back of my mind then. Thanks!

[Patricia Scarpin]

Sher,

I've never heard of "caviar for the poor" - so interesting!

Your lentils with that delicious piece of bread looks wonderful!

[Rosa]

Boy, I love lentils and that dish look delicious!!!

By the way I have tagged you with a meme (see my blog) if you are interested...

Cheers,

Rosa

[s'kat]

That really has the look of decadence about it! Perfect for this chilly weather.

[Shannon]

This is the perfect way to use up the bag of Puy lentils languishing in my cupboard!

[Julie]

Another good dish for cold weather.

I never seem to make it through all of my pantry staples ever but that's the point, isn't it? To have something in the house "just in case." At least that's what I tell myself.

[Tanna]

I've always loved lentils but when I discovered le Puy lentils, I felt I'd gone over the top. They are wonderful.
This is an excellent recipe. D Madison is a marvel isn't she!
Beautiful photo.

[kristi]

I've never heard of "caviar for the poor" before. Very cool. I always learn something interesting when I read your blog. And that bread looks so yummy. :)

[Kate]

I am slowly starting to integrate more legumes into our diets. It's slow going for the G-man because....well, he's 12 and that's all there is to that.

Mike and I would eat them all the time if allowed.

[Twisted Cinderella]

It looks delicious. I am really loving adding a larger variety of legumes to my diet!

[sandi @ the whistlestop cafe]

Wine gives such a wonderful flavor~ I don't know of another substitute.
Love this!

[Callipygia]

Gosh I love how the color really pops with that much wine. Thanks, I love these lentils too and often make a delicious salad but I never would have thought to cook them in wine. Now we need a dish with monkfish (poor man's lobster) and lentils du Puy...

[Gluten-Free By The Bay]

This looks great! I love puy lentils. I only recently discovered them. Here is one of my favorite puy lentil recipes:

Puy Lentil Salad with Feta
http://glutenfreebay.blogspot.com/2007/01/puy-lentil-salad-with-feta.html

[sher]

Gattina,

Thank You! Oh, I wish I would win the lottery--then I would buy some fabulous caviar and make my favorite dish, Oysters With Pearls!! Until then, I will just have to settle for these lovely lentils!

Lydia,

Thank you! Yes, I like to make a dish now and then with the poor overlooked items in the pantry. They must feel so ignored! :):)

Ann,

Thank you! Yes, I'm with you on this. I buy lentils and split peas and then I realize I better use them! But, seriously--we're prepared for some kind of disaster and can live of of them, right? Better stock pile some cheese for The Boy. :)

Patricia,

Thank you! I had never heard of it either, but it fits, I think. And a lot cheaper than the real thing. :)

Rosa,

Thank you! Oh boy! I love memes. I'll go right over there pronto!! :):)

s'kat,

Thank you! Yes, it really is great for this type of weather. And it's very filling and makes you feel like you've done good things for yourself!

Shannon,

We should never let our poor Puy lentils lanquish! It shows a lack of respect, don't you think???? :):)

Julie,

Yes, I agree with you. We should have a good supply of staples, just in case. And it's good to have them there, just for those occasions when we don't want to go to the store! :)

Tanna,

Thank you! Yes, they are very different in texture and taste. And yes--D. Madison is fabulous!

Kristi,

Thank you! I had never heard that term either, but now i will always think of that when I see Puy lentils!

Kate,

Yes, It's hard sometimes to get kids to eat something like lentils. I don't think I would have liked them then. :):)

Twisted Cinderella,

Thanks! Your body will thank you for that, I think! :):)

Sandi,

Thanks! Yes, the wine did make a difference in color. And it made them taste really good.

Callipygia,

Thanks! Ahh--monkfish! I love it, but I rarely see it here. Too bad because it is very nice to eat.

Gluten-Free by the Bay,

Thanks! Thank you for that recipe. I love feta cheese and it would be very good with the lentils! :)

[Gale Read]

I, too, am stocking my pantry in case of bird flu or other epidemic. Half seriously, half just because I like a full pantry. I showed your post to my DH (who thinks I'm nuts) to show him that there are others. I felt vindicated. Thanks.

[Ulrike]

Yummy!

And this is the evidence:
http://www.arte.tv/de/1446794.html

"Arme" means poor men and women and not arms, as the google translation says.

[Lisa]

God, another fabulous recipe to tag. I feel like I've hit the jackpot today. And the photo is so gorgeous.

I'm crazy about lentils -- I must try to find these Puy ones everyone raves about.

[Glenna]

Beautiful pic, Sher. You make the humble lentil look very sophisticated. Love the recipe too. I'm going to have to try this one.

[aria]

speaking as a lentally challenged adult female...this looks amazing! love the use of the bread and red wine. YUM!

i always ruin lentils. always.

[Andrew Galarneau]

Lovely! What kind of wine did you use, specifically?

[Dog In The Car]

What a delicious sounding recipe! I'm printing this and going to add it to my fridge with a magnet for trying! Thanks again ...