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Lentils du Puy with Red Wine

February 16, 2011

I’d like to direct you all to an excellent recipe from Vegetarian Cooking For Everyone (a wonderful, very large cookbook–which I believe was a gift to Graham from his mom before I had met him–that we had to leave in Indiana): French Green Lentils with Red Wine-Glazed Vegetables.

Just leave out the butter, or use vegan butter, and they’re vegan.

These are great on brown rice,

or wrapped up with some brown rice, hummus and fresh parsley.

I’m a little ashamed to admit this, but before making this recipe I hadn’t bought bay leaves here. But I finally bought some, and they are beautiful—you can buy them fresh, in little branches.

So, if you’re looking for a fun way to cook your Lentils du Puy, do try this recipe!

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