- 1 Cup Puy Lentils
- 2 Tbsp unsalted butter
- ½ medium onion
- 1 large carrot
- 1 celery stalk
- 1 bottle red wine
- 1 bay leaf
- 3 sprigs thyme
- 5 italian parsley stems
-Soak Lentils for 2 hours in cold water
-In large saucepan, melt ½ the butter over medium heat.
-Add the onion, carrot and celery and sweat over low-med heat until onion/celery are translucent and softened. Add a little Salt and Pepper. (do this and taste at each step).
-Next, drain the water from the lentils and add them to the saucepan. Make sure to go through and remove any lentils that don’t look wholesome.
-Add the red wine and bring to a boil.
-Add the herbs, leaving them whole because you will remove them after 30 minutes.
-Reduce to a simmer and skim the surface with a spoon to remove any impurities.
-Cook at a simmer stirring often, until the lentils are tender, but not mushy. Drain and cool.
-These can be served as is, or cold with a simple vinaigrette.