A long time ago, in a restaurant of which the name I cannot recall, in the company of enigmatic person-X from my past, I had green lentils braised in red wine as a side dish for beef. Though I may not recall other details of that day, I never forgot that side dish.

Not too long ago, I found this recipe on Christine Cooks and it’s been bookmarked ever since. It finally came in handy this week.

Lentils are a power food because of their high levels of protein, fiber and iron. They are flavorful, nutritious, and chic enough for your next dinner party.

I followed the recipe exactly, except that I halved it to make the right amount for four people.