Lentils with wine and red peppers

I have been experimenting with cooking green lentils in wine, and I’m pleased with the results. I also love sauteed red peppers and onions as a topping .

Green lentils are a good source of protein, and this recipe makes a hearty dinner. Think no-guilt comfort food.

Be sure to rinse and sort the lentils before cooking to remove anything that isn’t a lentil or just looks odd.

You can use red or white wine. I found white wine sweetens the dish. If that’s not desired, use red.

Ever since the Parmesan cheese hubbub, I buy and grate my own. Not only do I know it’s all cheese, it also tastes better.

Lentils with wine and red peppers

Prep Time: 10 mins
Cook Time: 40 mins
Yields: 2


  • 1 cup green lentils, rinsed and sorted
  • 1 1/2 cups of water
  • 1/2 cup of wine, red or white
  • 1/4 teaspoon of black pepper
  • 1/2 teaspoon of dried oregano
  • 1 tablespoon olive oil
  • 1/2 sweet onion, sliced
  • 1 red pepper, sliced
  • 1/4 cup of Parmesan cheese, freshly grated


  1. Rinse and sort the lentils.
  2. Add the lentils, water, wine, pepper and oregano to a pot. Stir and bring to a boil.
  3. Once the mixture boils, reduce heat to simmer for 30-40 minutes (until liquid is absorbed). Stir occasionally.
  4. During last 10 minutes of cooking the lentils, saute the peppers and onions in olive oil in a pan over medium heat.
  5. Serve with vegetables on top of the lentils. Sprinkle cheese on top.

Carrie is the author of the Wise Taste food blog.

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