Richly Braised Lentils

Ingredients

• 2  bay leaves 
• 2 tbsp olive oil extra virgin 
• 2  garlic cloves peeled finely sliced
• 2 medium onions peeled cut into 5mm dice
• 2 servings grinding of salt and pepper good
• 1 pinch sugar generous
• 3 tbsp tomato purée 
• 400 g tomatoes chopped canned tinned
• 700 ml water 
• 375 ml gutsy red wine such as cabernet sauvignon
• 250 g puy french

Equipment

• frying pan
• oven

Directions

1. Preheat your oven to 170c/150c fan/325f/gas mark 3.
2. Start with the onions. Get a large ovenproof pan.
3. Add the onions, garlic, extra virgin olive oil and 2 tbsp of water. Cover the pan and put it on a medium heat. Sweat for 7-10 minutes until the onions and garlic are soft, adding an extra 2 tbsp of water if they start to dry out. Take the lid off.
4. Add the tomato puree. Turn the heat to high. Fry, stirring constantly, for 2 minutes, watching carefully, until the tomato puree is lightly browned. When it smells like sun-dried tomatoes, it's ready.
5. Add the red wine and lentils. Bring to the boil and boil until the wine has reduced by half.
6. Add the tinned tomatoes, bay leaves and the 700ml water. Boil for 5 minutes.
7. Cover the pan and put in the oven. Braise the lentils for 30 minutes. Take of the lid. Braise for a further 30 minutes, stirring twice, or until the lentils are tender but still holding their shape.
8. When the lentils are cooked, the liquid should be thick and just at the level of the lentils. If there is too much liquid, boil for 1-2 minutes. Season to taste with salt, sugar and pepper. Cover the pan tightly and leave to sit for 10 minutes to allow the lentils to soak up the seasonings.