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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
Serves: 4
Ingredients
- 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
Method
- 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.
- 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.
Comments
This recipe was first published in Tue Oct 01 01:00:00 BST 2002.
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