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Lentils in red wine

A recipe from the Good Food collection.


Lentils in red wine
Lentils in red wine
2 tablespoons olive oil
1 stick celery, finely diced
1 large carrot, finely diced
1 large onion, finely diced
2 cloves garlic, crushed
2 tablespoons tomato paste (tomato purée)
1½ cups (280 g/9 oz) lentils de puy
1 cup (250 ml/8 fl oz) red wine
1 cup (250 ml/8 fl oz) beef stock
1 fresh bay leaf, crushed
5 sprigs of fresh thyme
3 tablespoons chopped fresh flat-leaf parsley


1. Heat the olive oil in a large heavy-based saucepan. Add the celery, carrot and onion and cook over medium-low heat for 10 minutes. Add the garlic and cook for another 2 minutes.

2. Add the tomato paste and cook over low heat for 5 minutes. Stir in the lentils, then add the wine and cook over medium heat for 3–5 minutes, until slightly reduced. Add the stock and 1½ cups (375 ml/12 fl oz) water, bring to the boil, then reduce the heat and add the herbs. Season and simmer for 45–50 minutes, until the liquid is absorbed and the lentils are cooked.


Lentils De Puy

The most prized of all lentils come from the French village of Le Puy. The advantage of using these small, dark green lentils is that they hold their shape and texture when cooked, and have a deeper, richer flavour. Unlike other pulses, it is not necessary to soak lentils de puy before cooking. In fact it is advisable not to do so as they can ferment and start to sprout.


Main ingredient:
Side Dish


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