Monday, 21 March 2011

Languid Lentils

This dish is perfect if you're feeling under the weather or a bit melancholic. It's easily to prepare as you can stand by the stove-top languidly stirring. What makes this dish so extraordinarily soothing is the dash of red wine - your spirits can't help but be lifted at the scent of hot red wine.
Best served with a sympathetic friend and a good loaf of bread.

Lentils (Organic green lentils have been used here, the angst-y colour seems to go well - allow two spilling handfuls per person, though there are no hard and fast rules in regards to quantities here.)
1 red onion
500ml Chicken Stock
Salt & Pepper to taste
A generous glass of red wine
A bunch of chopped coriander (optional)
Worcestershire sauce

1. Prepare the lentils according to the packet, most require a 20min soak in cold water followed by a 20min simmer on the stove.
2. Fry the onions and garlic over a low-medium heat (Chili oil is recommended for a nice kick)
3. Add the cooked lentils and chicken stock to the pan.
4. Add the red wine and Worcestershire sauce.
5. Simmer down until the liquid has reduced, you may wish to have more of a soupy mixture, which is particularly good if you are fighting an illness of some sort.
6. Season with salt and pepper to taste, add the chopped coriander and serve with bread.

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