Lentils Braised In Red Wine

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 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)

Recipe

• 1 peel the carrot and garlic cloves; chop finely with the celery, onion, and bacon, or process everything until finely chopped.
• 2 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.
• 3 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.
• 4 pour in the red wine and the water, or enough water so that the lentils are just covered in liquid.
• 5 bring to a boil and cover; simmer for about 30 minutes or until just tender.
• 6 when the lentils are cooked, check the seasoning and add salt if needed and dress with a little olive oil as you serve them.
• 7 sprinkle chopped fresh parsley over the top, if desired.