Since the lentils usually get mushy when cooked, one of the best way to keep their form is to cook them to at high temperature, and then reduce the heat to low for the rest of cooking.
- 2 onions
- 1 bay leaf
- 2 tablespoons of olive oil
- 250 g of cooked brown lentils
- unrefined sea salt
- 1 glass of red wine
- 4-5 cloves of garlic
Pour olive oil in a pan and fry chopped onion and the bay leaf. Add a little of unrefined sea salt and cook for 10 minutes. Add cooked lentils, then add red wine and ¼ cup of water. Add more salt if desired. Cook until wine evaporate and remain only dense lentils and a little of wine around. Add bay leaf and chopped garlic. Cook for about 3 minutes more and add pepper. You can serve it like main course or mixed with cooked integral pasta.