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Lentils Cooked in Red Wine
Source: dLife

Lentils braised in red wine with prosciutto, and vegetables.

Prep Time: 10 minutes
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 294.1
Total Carbs 37.0 g
Dietary Fiber 7.3 g
Sugars 4.8 g
Total Fat 5.8 g
Saturated Fat 1.6 g
Unsaturated Fat 0.4 g
Potassium 109.3 mg
Protein 17.9 g
Sodium 499.6 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1/2 Meat , 2 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  butter
2 tbsp  extra virgin olive oil
1 cup  fresh chopped onion
0 1/2 cup  fresh chopped celery
0 1/2 cup  sliced carrots
1 pinch  salt and pepper
0 1/2 tsp  fresh thyme
2 oz  prosciutto
0.125 cup  dried porcini mushrooms
1 1/2 cup  red wine
2 cup  dried lentils
1 each  bay leaves
5 cup  fat free reduced sodium chicken broth
  1. Heat the butter and olive oil in a saucepan. Sauté the onions, celery, and carrots until they begin to give off a bit of liquid. Season with salt and pepper. Cook, covered, for about 10 minutes.
  2. Add the thyme, prosciutto, porcini mushrooms, wine, lentils, bay leaf, water, and chicken broth and simmer for 1 hour or until the lentils are soft.
  3. Remove the bay leaf and discard. Season with salt and pepper if needed and serve.

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