Red wine lentils
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