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1 carrot, peeled, minced
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2 cloves garlic, minced
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1 stick celery, minced
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½ onion, minced
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2 1/2 oz. bacon, diced
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300 g Beluga Lentils or Puy Lentils
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1 bay leaf
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1 ½ tsp Dijon
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200 ml red wine
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water
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2 tbsp minced parsley
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Heat 1 tsp olive oil in a dutch oven. Add the vegetables and the bacon. Cook for 10 minutes on low.
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Add the lentils and stir. Add the bay leaf and the Dijon.
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Pour in the wine and just enough water so that the lentrils are just covered in liquid. Bring to a boil, cover and simmer for 30 minutes.
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Check the seasoning, adding salt and pepper if necessary.
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Stir in the parsley. Serve.