Don't believe me? Try these.
Here you go Mrs Smith.
Lentils in Red Wine
2 tbsp olive oil
1 stick celery finely diced
1 lrg carrot finely diced
1 lrg onion finely diced
2 cloves garlic crushed
2 tbsp tomato paste
1 1/2 cups lentils de puy or any small green/brown lentils
1 cup red wine
1 cup stock (veggie or beef is you prefer)
1 fresh bay leaf crushed
5 sprigs fresh thyme
3 tbsp chopped parsley
Fry the celery, onion and carrot in the olive oil in a large saucepan until onion is cooked.
Add the garlic and fry for a couple of minutes.
Add the tomato paste and cook for a few minutes.
Stir in lentils and wine and reduce for a few minutes.
Add the stock, 1 1/2 cups of water and the herbs.
Bring to the boil and simmer for 45 to 50 minutes or until the liquid is absorbed and the lentils are nicely cooked.
These are good with some creamy mashed potatoes and a glass of red.