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Braised puy lentils
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25g unsalted butter
2 leeks, halved and finely shredded
2 garlic cloves, crushed
500g puy lentils
2 thyme sprigs
1 bay leaf
250ml red wine
750ml ham stock or chicken stock
1. Heat the butter in a large pan and cook the leeks and garlic over a medium-low heat for 6-8 minutes until soft.
2. Stir in the lentils, herbs, wine and stock; simmer for 25-30 minutes until tender. Discard the herbs, season and serve.
Typical values per serving:
This recipe was first published in Wed Dec 14 09:03:20 GMT 2011.