Sunday, 14 October 2007

Lentils au Vin

Lentils au Vin

1 medium onion, chopped
4-6 button sized mushrooms, sliced
1/2 cup red lentils
splash of red wine
1 Tbsp garlic and rosemary oil
2 tsp Massel chicken style stock
2 cups boiling water
Couscous as required

Fry onions and mushroom in flavoured oil, add red wine, lentils, hot water, and stock. Cook till lentils are soft and mushy, season to taste, add couscous to mop up excess liquid.

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