French Farmhouse Lentil Braise
French Farmhouse Lentil Braise



  • 2 diced onions
  • 2 sliced garlic cloves
  • 2 tbsp olive oil
  • 700ml water
  • 3 tbsp tomato puree
  • 375ml red wine
  • 250g puy lentils
  • 400g tin of chopped tomatoes
  • 2 bay leaves
  • Pinch of sugar
  • Preheat the oven to 170C. Fry the onions and garlic in some olive oil until softened, then add the tomato puree and cook for 2 mins more. Add the wine and lentils, and simmer until reduced by half.
  • Tip in the tinned tomatoes, bay leaves and water. Simmer for 5 mins, then cover the pan and braise in the oven for 30 mins. Remove the lid and cook for another 30 mins in the oven, or until the lentils are tender but not collapsed. Season with salt, pepper and a pinch of sugar, then leave the pan to sit for 10 mins before serving with crusty bread.
2 hrs
4 serving

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