Save to your scrapbook
Braised puy lentils
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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 December 2011.