Red wine lentils

The Daily Telegraph - Saturday - - STYLE -

Heat one ta­ble­spoon of fat from the top of the red wine ham broth (or use olive oil).

Finely chop an onion, car­rot and two cloves of gar­lic. Add 500g rinsed lentils and 400ml red wine broth, plus a bay leaf, and enough wa­ter to cover gen­er­ously. Sim­mer for 30 min­utes or un­til cooked through, skim­ming off any scum that forms. Top up with wa­ter if nec­es­sary, but aim for them to be done just as the liq­uid has mostly evap­o­rated.

Taste and sea­son with salt and pep­per, and scat­ter with chopped pars­ley if you like.

US­ING THE BROTH

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.