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
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Peel the carrot and garlic cloves; chop finely with the celery, onion, and bacon, or process everything until finely chopped.
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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.
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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.
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Pour in the red wine and the water, or enough water so that the lentils are just covered in liquid.
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Bring to a boil and cover; simmer for about 30 minutes or until just tender.
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When the lentils are cooked, check the seasoning and add salt if needed and dress with a little olive oil as you serve them.
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Sprinkle chopped fresh parsley over the top, if desired.