Leave the lentils to soak in cold water overnight. Drain and wash them thoroughly and check for stones.
In a heavy pan, fry the onion, carrot and bacon in the oil until the onion is golden, add the lentils and mix into the onion mixture. Stir for a few minutes. Pour in the wine, fresh tomato coulis and enough stock just to cover the lentils. Season with salt and pepper–be generous with the pepper–and add the sage leaves. Reduce the heat, cover the pan and gently simmer the lentils, stirring occasionally. If the liquid starts to reduce too rapidly and the lentils are not yet cooked, add more stock. The final result should be a not too dry, but certainly not sloppy, texture. The lentils are used as an accompaniment for roast game, cooked either on the spit or in the oven.
© 1993 Ann and Franco Taruschio. All rights reserved.