Summary

Ingredients

• 250 g lentils, pardina
• 2 bay leaves
• 6 shallot (s)
• 200 ml red wine
• 1 large carrot (s)
• 100 ml port wine, red
• 100 g celeriac
• 0.5 liter ½ vegetable stock
• 1 teaspoon ginger
• 1 bouquet garni
• 1 clove garlic
• 3 tablespoon olive oil
• 1 tablespoon tomato paste
• salt
• pepper
• 1 tablespoon curry powder
• Balsamic vinegar

Print Recipe Pin Recipe

Instructions

1. Peel the shallots, carrots, celery, ginger and garlic. Cut the shallots into slices. Finely dice the carrot and celery, finely chop the garlic and ginger.
2. Sweat everything briefly in 3 tablespoons of olive oil. Stir in tomato paste and curry powder and add the bay leaves. Deglaze with red wine and port wine and pour on the vegetable stock. Put in the bouquet garni. Add the lentils and cook for about 30 - 40 minutes with the lid closed until soft (the cooking time varies depending on the lentils used, add a little liquid if necessary).
3. Remove the bouquet garni and bay leaves. Season the lentils with salt, pepper and balsamic vinegar.
4. The Pardina lentils do not need to be soaked. If other lenses are used, soak according to the package instructions.