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Kosher Champagne Sweetened Lentils Recipe


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Kosher Champagne Sweetened Lentils Recipe


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Kosher Champagne Sweetened Lentils Recipe

This Lentil Salad is a great side dish for Roasted Turkey or Roasted Cornish Hens.


  • Prep Time : 5 min
  • Cook Time : 45 min
  • Ready Time : 50 min


4-6 Servings


  • 2 cups lentils, rinsed
  • 3-1/2 cups water
  • 1/4 cup golden raisins
  • 2 tablespoons olive oil
  • 1/4 cup champagne (or white wine)
  • 1/4 cup maple syrup
  • 1 teaspoon garlic powder (or 2 teaspoons prepared minced garlic)
  • 2 teaspoons salt


  1. Mix all ingredients in a medium saucepan. Bring to a boil, uncovered, over medium-high heat.
  2. Reduce heat to simmer. Cover and cook for 45 minutes to 1 hour or until lentils are tender but still hold their shape, and liquid is absorbed.
  3. Transfer to a dish and serve immediately.



About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




8 Responses to Kosher Champagne Sweetened Lentils Recipe

  1. always looking for good lentil recipes. Always looking for good raisin recipes. This one kills two birds, as they say.

  2. avatar says: dd

    i know this recipe calls for real champagne but why is there no champagne or sherry vinegar with a hashgacha?

  3. avatar says: Golda

    I wanted to make this for Friday night, but realized that it might overcook if left on a blech/hot plate before Shabbos. Do you have any suggestions to prevent this?

    • yes two :-) 1. serve it room temp or 2. put it on the blech on a high tier (upside down pot or pan) to keep it warm but prevent it from overcooking. let me know what you think. enJOY!

  4. avatar says: Golda

    I would like to make this for Friday night but am afraid that I will overcook it if I leave it on a warmer. What would you suggest? Also, how much can I make it ahead of time?

    • Hey Golda see my response above – and you can make it even up to a day in advance just be sure to bring it room temperature before serving (at room temp) or rewarming gently as per instructions above.

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