Lentils with white wine, herbs and tomatoes

Lentils with White Wine, Herbs and Tomatoes

From "Lunch in Paris" by Elizabeth Bard

(my additions in red)


2 T. extra virgin olive oil

1 carrot, roughly chopped

4-5 small shallots or 1 medium onion, roughly chopped (I used 1/2 onion and about 1/4 cup chopped leeks)

2 1/2 cups dried Puy lentils

6 cups chicken broth

one 16 ounce can while tomatoes, drained and chopped

1 cup dry white wine

a handful of fresh flat-leaf parsley, including some of the stems, chopped

1 bay leaf (fresh if possible)

1/4 cup red pepper, diced

1/4 leeks, diced

about six frozen artichoke hearts, sliced

salt and freshly ground pepper to taste


sour cream or creme fraiche

chopped fresh cilantro

limes, halved


In a large stockpot, heat the oil over medium heat. Add the shallots and carrot (and red peppers, leeks and artichoke hearts if using) and sauté for 5 to 10 minutes, until the onion is translucent.

Add the lentils and stir to coat with the oil. Add the broth, tomatoes, wine, parsley, bay leaf and a good grinding of pepper. Leave to simmer over a low heat with the cover ajar until the lentils are tender and most of the liquid has been absorbed, about 1 hour.

Serve in shallow bowls with a dollop of sour cream, a sprinkling of chopped fresh cilantro and (essential!) half a lime for squeezing.

Leftovers freeze well. Add more broth to turn it into a soup.