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    Rich Wine-Stewed Puy Lentils

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    Rich Wine-Stewed Puy Lentils

    These are delicious served with grilled, sautéed or roast meat (such as lamb) or fish.

    • Preparation time: 40 minutes
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 1 hour to 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 4


    • 3 tbsp extra virgin olive oil
    • 2 shallots, finely sliced
    • 1 clove garlic, finely diced
    • 1 small carrot, peeled and finely diced
    • 1 inner stick celery, finely diced
    • 250g tomatoes, peeled and roughly chopped
    • 100ml good red wine
    • 200g puy lentils
    • Sea salt
    • Freshly ground black pepper
    • 6 tbsp finely chopped parsley


    1. Heat the oil in a medium saucepan over a medium-low heat. Add the finely diced shallots, garlic, carrot and celery and sauté gently until meltingly soft. Add the chopped tomatoes and boil briskly until they reduce to a thick purée. Mix in the red wine and cook until reduced down to a purée.
    2. Rinse the lentils and stir into the purée. Add 400ml water, and bring up to the boil before gently simmering for 20-25 minutes or until the lentils are soft but still holding their shape. Season to taste and mix in the parsley just before serving.

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