Lentils with red wine

Rachel Allen cooks her lentils the Italian way, similar to a risotto, to give a simple pulse exquisite flavour
By Rachel Allen
Lentils with red wine
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 250 g Puy lentils, rinsed
  • 3 tbsp olive oil
  • 1 carrot, (about 75g), peeled and finely chopped
  • 1 onion, finely chopped
  • 1 stick celery, peeled and finely chopped
  • 2 cloves garlic, chopped
  • 100 ml red wine
  • 400 ml vegetable stock
  • chopped chervil, or flat leaf parsley, to decorate

Tips and Suggestions

Try this with Roast duck legs and Braised chicory


1. Place the lentils in a saucepan and add about twice the volume of cold water. Bring to the boil on a medium heat, then drain the lentils and set aside.

2. 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 1015 minutes or until very soft.

3. Add the lentils and red wine, turn the heat up to medium and cook for 23 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 2025 minutes or until the lentils are soft. Season to taste and serve straight away or reheat to serve, decorated with
the herbs.

Rate This Recipe