Braised Lentils

Servings: 6

Author:

Vegetable Dishes [/dishes/vegetable-dishes/] Lentil recipes [/dishes/vegetable-dishes/lentil-recipes/]

Instructions

1 Rinse the lentils thoroughly in a sieve under running cold water. Peel the onion
and the carrot; remove the tough, outermost green layers of the leek and wash
the inner part thoroughly; chop these three vegetables together very finely.
2 Heat the olive oil in a large, heavy-bottomed flameproof casserole dish and
sweat the chopped vegetable mixture in it for 15 minutes, stirring frequently.
Turn up the heat, add the lentils and cook for 2 - 3 minutes while stirring.
3 Pour in the wine and when it has almost completely evaporated, add the chopped
tomato flesh. Pour in sufficient stock to cover the lentils. Simmer very gently
with a tightly fitting lid for about 1 hour, or until the lentils are tender.
4 Add a little salt and some freshly ground pepper; if there is a lot of liquid
remaining in the casserole dish, cook, uncovered over a moderately high heat for
a few minutes to reduce and thicken.
5 Serve with full-flavoured or spicy grilled/broiled or boiled sausages or poultry
dishes.