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serve 4-6 people:
200 grams Puy lentils washed and drained
300 grams new potatoes
10 shallots peeled and left whole
1 large carrot cubed
1 garlic clove peeled and roughly crushed
1 bay leaf
1 teaspoon dried thyme-or 2 small fresh branches
400 ml stock
1 teaspoon tomato puree
50 ml white wine (optional)
20 grams butter
1 tablespoon olive oil
1 tablespoon vinegar (wine or cider according to your taste)
1 tablespoon Dijon mustard (wholegrain or not)
2 tablespoons fresh parsley
Salt and pepper to taste
In a large saucepan or a small Dutch oven, add the shallots, the carrots and fry without oil but just a little water.
When the shallots have began to soften, add the olive oil, the lentils and fry gently for a couple of minutes add the tomato puree.
Add the bay leaf, the garlic and the thyme, fry again for a couple of minutes and deglaze with the wine if using, making sure it gets absorbed and its rawness and the alcohol disappear.
Pour in the stock and bring to the boil.
Bring to a simmer and cook for another half an hour.
Spoon the mustard and add the butter in 5-10 minutes before the end of the cooking.
Season, add the vinegar before serving and sprinkle with chopped parsley.
Nutrition facts: lentils are packed with many vitamins and minerals in particular manganese and vitamin B6. As a pulse it also contain a good amount of proteins and has a good source of healthy carbohydrates.