MMMMM----- Recipe via Meal-Master (tm) v8.06 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, sauté 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: MMMMM