Lentils in Wine and Tomato from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio
Leave the lentils to soak in cold water overnight. Drain and wash them thoroughly and check for stones. In a heavy pan, fry the onion, carrot and bacon in the oil until the onion is golden, add the...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Dutch oven
- Stove
- Wooden spoon
Ingredients
- 2 slices bacon, finely chopped
- 1 medium carrot, finely chopped
- 1 small onion, finely chopped
- 300 g/10 oz lentils (Puy or Cavellucchi)
- 175 ml/6 fl oz chicken stock
- 175 ml/6 fl oz fresh tomato coulis
- 1 glass dry white wine
- 2 tablespoons extra-virgin olive oil
- 1 sprig sage
- salt
- freshly ground black pepper
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