Lentils Braised in Red Wine

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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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