| Lentils with white wine and saffron |
 Delicious lentils for good luck and prosperity in the new year! Eaten with emerald green young spinach sauted with garlic and dressed with lemon juice, and a slice of Grant loaf made with a combination of spelt, wholemeal, buckwheat and rye flours, baked first thing this morning.
| 300 g Puy lentils |
| olive oil |
| 1 small or 1/2 large onion, finely chopped |
| 1/4 cup dry white wine |
| a generous pinch of saffron threads |
| 1 1/2 cups vegetable stock, hot |
Rinse the lentils well and set aside. In a medium saucepan, heat the olive oil over medium heat and then add the onions and cook, stirring, for about 8 minutes, until soft and translucent. Add the lentils and continue to cook for 2 minutes, then add in the wine and saffron and cook until the wine has evaporated, about 3 minutes. Pour in the hot stock, stir and cover, and cook over low heat for 45-60 minutes, until the lentils are tender and the liquid is absorbed. The time taken will depend upon the lentils and your stove, check them every now and then, and add additional stock or water if necessary.
With spinach and bread, serves 2 very generously, with a bit left over.
Comments (5)
1 January 2005
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