Wednesday, 25 September 2013

lentils with verjus, hebs and tomatoes

Wine Match: Restdown 2008 Rose

2 tablespoons extra virgin olive oil
1 carrot, roughly chopped
4-5 small shallots or 1 medium onion, roughly chopped
2 ½ cups dried Puy lentils
6 cups chicken stock
2x400g tins whole tomatoes, drained and chopped
1 cup Restdown Verjus
handful fresh parsley, chopped
1 bay leaf
freshly ground black pepper to taste
coriander leaves and lime to garnish
sour cream or natural yoghurt to serve

In a large pot, heat the oil over medium heat. Add the shallots and carrot and sauté for 5-10 minutes, until the onion is translucent.
Add the lentils and stir to coat with the oil.  Add the verjus, stock, tomatoes, parsley, bay leaf and a good grinding of pepper. Leave to simmer over a low heat with  the lid ajar until the lentils are tender and most of the liquid has been absorbed, about 1 hour.
Serve in shallow bowls with a dollop of sour cream or natural yoghurt, a sprinkle of chopped fresh coriander (if desired) and a squeeze of lime juice.

Adapted from "Lunch in Paris" by Elizabeth Bard

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