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     Title: Lentils Cooked In Red Wine
Categories: Beans, Legumes
     Yield: 1 Batch

     1 tb Olive oil
     1    Onion; chopped
     1 tb Tomato paste
     1 tb Dijon mustard
     1    Bay leaf
     1 ts Red wine vinegar
   125 ml Red wine
   375 ml Vegetable stock or water
   200 g  Puy lentils (1 c)

 If you don't have a nice vegetable stock to hand just use water
 instead of stock cubes or buillon powder. Due to the strong flavours
 and long cooking time, water shouldn't diminishing the flavour much.

 This recipe uses puy lentils because they hold their shape. Don't be
 tempted to substitute for regular brown lentils or you'll end up with
 mush.

 In a medium pot, saute the onion in the olive oil until soft and just
 starting to brown.

 Add the tomato paste and cook for another minute or two. Deglaze with
 a splash of the wine if necessary.

 Add the lentils, bay leaf, stock, and the rest of the wine. Cover and
 simmer on low heat for 35 minutes.

 Add mustard, vinegar, and salt to taste. Keep simmering until the
 lentils are tender, adding a splash of water as necessary.

 Recipe by Caolan McMahon

 Recipe FROM: <https://caolan.uk/kitchen/recipes/
 lentils_cooked_in_red_wine.cm>

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