Braised Lentils

Braised Lentils

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Servings: 6
Calories: 522


  • 1 lb continental lentils
  • 4 rashers streaky bacon
  • 1 small onion
  • 1 medium-sized carrot
  • 1 leek green part only
  • 5 floz dry white wine
  • 8 oz tinned tomatoes drained and seeded
  • 2 1/4 pints vegetable stock or chicken stock
  • 4 tbsp olive oil
  • salt and pepper

serve with:

  • good-quality highly flavoured sausages


  • Rinse the lentils thoroughly in a sieve under running cold water. Peel the onion and the carrot; remove the tough, outermost green layers of the leek and wash the inner part thoroughly; chop these three vegetables together very finely.
  • Heat the olive oil in a large, heavy-bottomed flameproof casserole dish and sweat the chopped vegetable mixture in it for 15 minutes, stirring frequently. Turn up the heat, add the lentils and cook for 2 - 3 minutes while stirring.
  • Pour in the wine and when it has almost completely evaporated, add the chopped tomato flesh. Pour in sufficient stock to cover the lentils. Simmer very gently with a tightly fitting lid for about 1 hour, or until the lentils are tender.
  • Add a little salt and some freshly ground pepper; if there is a lot of liquid remaining in the casserole dish, cook, uncovered over a moderately high heat for a few minutes to reduce and thicken.
  • Serve with full-flavoured or spicy grilled/broiled or boiled sausages or poultry dishes.
Calories: 522 kcal
Carbohydrates: 59 g
Protein: 27 g
Fat: 18g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 15 mg
Sodium: 369 mg
Potassium: 1130 mg
Fiber: 24 g
Sugar: 7 g
Vitamin A: 2301 IU
Vitamin C: 13 mg
Calcium: 71 mg
Iron: 7 mg
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