• 4servings
  • 45minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsNatrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 250 g Puy lentils , rinsed

  2. 3 tbsp olive oil

  3. 1 carrot , (about 75g), peeled and finely chopped

  4. 1 onion , finely chopped

  5. 1 stick celery , peeled and finely chopped

  6. 2 cloves garlic , chopped

  7. 100 ml red wine

  8. 400 ml vegetable stock

  9. chopped chervil , or flat leaf parsley, to decorate

Instructions Jump to Ingredients ↑

  1. Place the lentils in a saucepan and add about twice the volume of cold water. Bring to the boil on a medium heat, then drain the lentils and set aside.

  2. Meanwhile, pour the olive oil into a large saucepan on a low– medium heat, then add the carrot, onion, celery and garlic. Continue to cook for 10–15 minutes or until very soft.

  3. Add the lentils and red wine, turn the heat up to medium and cook for 2–3 minutes or until the wine has evaporated. Pour in the stock, bring to the boil, then reduce the heat, cover with a lid and simmer for 20–25 minutes or until the lentils are soft. Season to taste and serve straight away or reheat to serve, decorated with the herbs.


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