1/3 cup olive oil
2 small shallots, peeled and chopped
2 carrots, peeled and chopped
3 cups dried lentils, rinsed and drained
2 clove garlic, chopped
6 cups vegetable stock

3 cups ruby Port
12-15 small shallots, peeled

2 T. olive oil

Sea salt and pepper

You will also need:
Cutting board
Large sauté pan or Dutch oven
Medium saucepan

Heat the olive oil in the large sauté pan and add the shallots and carrots. Saute until the shallots are tender and translucent. Add the lentils and sauté for about 2 minutes. Add the chopped garlic and cook for about one minute longer. Add the vegetable stock and cover. Bring to a boil.  Reduce the heat to medium-low and cook for about 30 minutes, until the lentils are tender. Keep warm.

Meanwhile, combine the Port and the small shallots in the medium saucepan. Simmer over medium heat until the shallots are tender and glazed, about 35-40 minutes.

Stir the port-glazed shallots into the lentils. Top with about 2 T. olive oil and stir to combine. Salt and pepper, to taste. Serve while warm with sausages, if desired.

Serves 8 people.

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