Raise Your Pulses: Puy lentils with red wine
These all-star, tasty pulses are cooked the Italian way, similar to a risotto. Your heart will love this wholesome lentil dish as it’s packed with fibre.
Eating high fibre food, such as lentils, may help prevent heart disease. Their contribution to heart health lies not just in their fibre, but in the significant amounts of folate and magnesium that the little wonders supply.
Perfect for serving alongside fish dishes.
Prep time: 10 minutes
Cook time: 45 minutes
- 250g Puy lentils, rinsed
- 3 tbsp olive oil
- 1 carrot, (about 75g), peeled and finely chopped
- 1 onion, finely chopped
- 1 stick celery, finely chopped
- 2 cloves garlic, chopped
- 100 ml red wine
- 400 ml vegetable stock
- flat leaf parsley, chopped, to decorate
- Place the lentils in a saucepan and add about twice the volume of cold water (about 1 pint). Bring to the boil on a medium heat, when boiling, remove from the heat, drain the lentils and set aside.
- Meanwhile, pour the olive oil into a large saucepan on a low medium heat, then add the carrot, onion, celery and garlic. Continue to cook for about 15 minutes until very soft.
- Add the lentils and red wine, turn the heat up to medium and cook for 2 to 3 minutes or until the wine has evaporated. Pour in the stock, bring to the boil, then reduce the heat, cover with a lid and simmer for about 25 minutes or until the lentils are soft. Season to taste and serve straight away or reheat to serve, decorated with parsley.