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Serves 4 to 6 people
Ingredients
300g/11oz dried red
lentils, 2 celery sticks, finely chopped
picked and rinsed 1 tablespoon vegetable oil
225g/8oz stewing beef, cubed 2 onions, finely chopped
1 leek, finely chopped 2 tablespoons plain flour
3 large carrots, finely chopped 50ml/2fl oz dry white wine Methods
• Bring 1.8 litres/3pt water to the boil in a large heavy saucepan.
Add the lentils, beef, leek, carrots and celery. Return to the boil,
then reduce the heat, cover the pan and simmer for 40 minutes.
• Remove the beef, drain on kitchen paper and brown in the oil in a
frying pan over a high heat. When the pan is very hot, add the
onions and sauté for 15 minutes, stirring frequently. Sprinkle the
flour over the onions and stir with a wooden spoon until the flour
browns.
• Pour 225ml/8fl oz of the lentil mixture over the onions and stir
vigorously. Add the white wine; cook for a further 1 minute. Tip the
contents of the frying pan into the lentil mixture. Simmer for 30
minutes before serving.
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