Lentilles du Puy

Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 25

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

These are by far the best kind of lentils for this slow-coo king dish. Dark in colour and plump in consistency, they retain and intensify the rich flavours of the wine and herbs, with a result that can be enjoyed on its own or as a perfect accompaniment to a piece of spiced roast pork or a roast chicken.


  • 4 tbsp olive oil
  • 2 red onions, sliced
  • 2 cloves of garlic, crushed, peeled and chopped
  • 400 g can chopped tomatoes
  • 1 bay leaf
  • 4 sprigs of oregano
  • 2 sprigs of rosemary
  • sea salt
  • freshly ground black pepper
  • 400 g Puy lentils
  • 500 ml red wine
  • 200 ml water


    Heat the oven to 180°C/gas 4. Heat the oil in a large ovenproof pan on the hob. Add the onions and garlic and sauté for 5 minutes. Add the tomatoes, bay leaf, oregano, rosemary, seasoning, lentils, red wine and water. Mix well, bring to the boil, then place in the oven to bake for 30 minutes. Check and stir, then return to the oven for a further 30 minutes. By now the wine should have evaporated, allowing the Puy lentils to absorb the rich flavours.