One-Pot Wonder: Make lentils taste indulgent with a creamy white wine sauce

My family enjoys mainly vegetarian meals, and while there are plenty of tasty meatless dishes, sometimes the same old recipes get boring and need a little modifying. This hearty one-pot lentils recipe uses white wine, cream and plenty of Parmesan cheese to infuse the dish with tons of flavor and give it a velvety feel.

To give these lentils even more flavor, I used roasted garlic, fresh herbs, healthy veggies and a pinch of nutmeg. Try to use fresh herbs if possible, as they add an earthy flavor (plus they look pretty!).

And don’t worry about the alcohol in this dish — it cooks away before you are ready to serve it up.

Easy one-pot white wine lentils recipe

Serves 6

Prep time: 15 minutes | Cook time: 40 minutes | Total time: 55 minutes

Ingredients:

• 1 tablespoon olive oil
• 1/2 small sweet onion, minced
• 2 tablespoons jarred roasted garlic
• 1 cup canned sweet peas
• 1 cup canned diced carrots
• 1 (15 ounce) can lentils
• 1-1/2 cups canned whole potatoes, diced
• 3 cups vegetable broth
• 1/2 cup heavy whipping cream
• 1/4 cup white wine
• 1/4 teaspoon ground nutmeg
• 1 tablespoon onion powder
• 1 tablespoon fresh chopped thyme (plus more for garnish)
• 2 tablespoons fresh chopped parsley (plus more for garnish)
• 2 cups fresh baby spinach
• 1 cup freshly grated Parmesan cheese

Directions:

1. To a large pot, add the olive oil, onions and garlic, and cook over medium heat until the onions are translucent, about 4 to 5 minutes.
2. Add in the remaining ingredients except for the spinach and Parmesan cheese, and stir well.
3. Cover, and simmer on medium-low for 25 to 30 minutes or until the mixture thickens and the vegetables soften.
4. Finally, add in the baby spinach and Parmesan cheese. Cook an extra 5 minutes or until the spinach wilts, and then remove from the heat.
5. Garnish with extra fresh chopped parsley and thyme, and serve warm.

More lentil recipes

Slow cooker lentil dal
Lentil and veggie shepherd’s pie
Lentil tacos