Lentils Braised in Red Wine
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1 carrot
- 2 garlic cloves
- 1 stalk celery
- 1 large onion
- 4 ounces bacon
- 3 tablespoons olive oil
- 2 1⁄3 cups beluga lentils (or French Puy lentils)
- 2 bay leaves
- 2 teaspoons Dijon mustard
- 1 1⁄4 cups red wine
- 3 cups water
- olive oil
- fresh parsley (optional)
directions
- Peel the carrot and garlic cloves; chop finely with the celery, onion, and bacon, or process everything until finely chopped.
- Heat the oil in a large pan, and add the chopped vegetables and bacon; cook them over a gentle heat until soft, which will take up to 10 minutes.
- Tip the lentils into the pan and stir them around to get slicked with the oil, and then add the bay leaves and dijon mustard.
- Pour in the red wine and the water, or enough water so that the lentils are just covered in liquid.
- Bring to a boil and cover; simmer for about 30 minutes or until just tender.
- When the lentils are cooked, check the seasoning and add salt if needed and dress with a little olive oil as you serve them.
- Sprinkle chopped fresh parsley over the top, if desired.
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