This is a really hearty and warming plate of food. The puy lentils are braised in red wine which makes the dish taste rich and succulent despite the absence of meat. The addition of kale adds a lovely depth of flavour and texture - a great way to end meat-free week.
PUY LENTILS BRAISED IN RED WINE with KALE - Serves 2
- 80g puy lentils (yields approx. 160g when cooked)
- 1 medium onion, finely diced
- A couple of sticks of celery, finely chopped
- 2 carrots, cut into 2cm dice
- 160g kale, chopped
- 1-2 tbsp olive oil
- 1 large garlic clove, finely chopped
- 250ml red wine
- Approx 600-700ml hot stock
- 1 bay leaf
- Salt & pepper
Rinse the lentils well. Heat the oil in a pan and saute the onion, celery and carrot for about 5-10 minutes. Add the garlic and fry for a further 2 minutes before adding the rinsed lentils and the red wine. Cook on a medium heat until the red wine has reduced by half and then add the stock. Pop in the bay leaf and simmer for about 20 minutes, topping up with a little more stock or hot water if it looks like it’s drying out. When the lentils are almost cooked, add the kale, cover and cook for a further 5 minutes. Season to taste with salt and pepper.
Great served with a large chunk of warm crusty bread.
Your 5-a-day done!