Lentils in Wine and Tomato

• 300 g/10 oz lentils (Puy or Cavellucchi)
• 1 small onion, finely chopped

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