2 tablespoons olive oil
1/2 cup minced shallots
1/2 cup peeled and finely diced carrots
1/2 cup diced celery
1 cup dry red wine
2 cups French puy lentils
6 cups vegetable stock
2 tablespoons chopped fresh thyme
1/2 cup skinned, seeded and chopped tomatoes
2 tablespoons chopped fresh chives
1 teaspoon butter
salt and pepper
Saute shallots, carrot and celery in oil until soft.
Add red wine and simmer until all the liquid has evaporated.
Add lentils, stock and thyme.
Simmer until lentils are tender, about 30-35 minutes over medium low heat.
Add tomatoes and chives.
Stir in butter and season to taste.
(This recipe was actually a base for salmon sauted in lemon butter sauce)