Categories: Lentils, Nigella Lawson, Side Dish

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

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.

Email to a friend | Print this recipe | Back