Judy Rodgers Lentils Braised in Red Wine
Ingredients
- 1/4 cup olive oil
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 3/4 cup onions, diced
- 1 bay leaf
- 1 1/4 cups lentils (ideally the du puy type)
- 1 or 2 sprigs fresh thyme (optional)
- 1 cup red wine
- 2 to 2 1/2 cups water, chicken stock, or a combination
- 2 to 3 tablespoons olive oil
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