Braised Lentils

Julie's not a big fan of beans or lentils but loves this dish! It is a really tasty recipe and can be served as a side or a main. It could even be topped with buttery mash potato and made into a Cottage Pie!

Ingredients

serves 4 

250g cooked puy lentils (pack of Merchants)
75g carrots
Several sprigs fresh thyme 
1 tbsp tomato paste
150g onion
3 garlic cloves
a glass of red wine (1/4 bottle)
1 bay leaf
1 tbsp Dijon mustard 
1 tsp (veggie) Worcester sauce
500ml veg stock 
1 tbsp olive oil 
1 tsp plain flour
freshly ground black pepper, to taste
salt, to taste

Method

In a large saucepan, heat the olive oil. Add the onion and cook for 5 minutes.

Stir the onions, then add the bay leaves, thyme, tomato paste, dijon mustard, and veggie Worcestershire sauce.  Stir and cook for a minute. Add the red wine and cook for a further few mninutes to reduce. 

Add the cooked lentils and then pour the stock.

Bring the mixture to the boil, adding a pinch of salt and pepper and let it simmer for about 25 minutes, stirring regularly. Adding more water if it becomes too dry.

Add a tablespoon of the stock to the plain flour, mix well and return to the lentils.