
Photography by Jan Baldwin
- Serves: 4
- Preparation time: 30 minutes
- Cooking time: 1 hour 15 minutes
Ingredients
- 1½ cups French green lentils
- salt
- 1 tbsp extra-virgin olive oil
- 1 small red onion, finely chopped
- 1 garlic clove, minced
- ¼ cup dry red wine
- 1 packed cup baby spinach
- ½ cup chicken stock
- 1 tbsp crème fraîche
- 4 lightly packed cups lamb’s lettuce
- ¼ cup chopped flat-leaf parsley
- ¼ cup chopped coriander
- freshly ground pepper
Method
- In a large saucepan, cover the lentils with 2 inches of water and bring to a boil. Season with salt and simmer over moderate heat until tender, 40 minutes. Drain the lentils.
- Heat the olive oil in a large, deep skillet. Add the red onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the lentils and the wine and simmer until the wine has been absorbed, about 5 minutes. Add the spinach and stock and cook, stirring occasionally, until the spinach is wilted, about 5 minutes. Stir in the crème fraîche. Add the lettuce, parsley and coriander and cook until barely wilted, about 2 minutes. Season with salt and pepper and serve warm.