Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 jalapenos, deveined and seeded, diced
3 garlic cloves, minced
1/2 cup chardonnay
1 2/3 cup grated fresh tomatoes (stem tomatoes, slice in half, and grate; discard skin)
1/4 teaspoon sugar
4 cups chicken or vegetable broth
1 1/2 cup USA lentils, picked over and rinsed
Coarse salt
1/2 cup lightly packed cilantro, chopped
1/3 cup crumbled queso fresco
Grated zest of 1 lime
Directions
Heat olive oil over medium heat in a large skillet. Add onion, jalapenos, and 1/4 teaspoons salt and sauté for 5 minutes or until onions are soft. Onions should not brown. Stir in garlic, then add chardonnay. When wine is bubbling, add tomatoes, sugar, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to a rolling simmer and cook for 10 minutes, or until sauce cooks down and thickens slightly.
Meanwhile, heat chicken or vegetable broth until hot in another pot.
When sauce is ready, stir lentils and two cups chicken broth. Heat to a boil, then reduce heat, maintaining a constant simmer. After 10-15 minute, or until much of the chicken broth has been absorbed by the lentils, stir in half a cup of chicken broth and continue to simmer, stirring often. Repeat, using all chicken broth, for 30-35 minutes or until lentils are tender, but still holding their shape. Turn heat off; cover with a lid and let stand for 10-15 minutes.
Stir in all but 2 tablespoons cilantro, and lime zest. Check for seasonings, adjusting if necessary. Serve, garnished with queso fresco and additional cilantro.
(Recipe courtesy of She Runs, She Eats)