Lentilles au vin blanc

Ingredients

• 2 tablespoons olive oil
• 2 medium Carrots, diced
• 4-5 small Shallots, diced
• 2.5 cups Puy lentils (dried)
• 6 cups CHicken stock
• 1 can Whole tomatoes (drained), chopped
• 1 cup Dry white wine
• Handful parsley chopped
• 1 Bay leaf
• Pepper and salt to taste
• Handful Cherry tomatoes, halved

Directions

1. In a large saucepan or stockpot heat the oil over medium heat.
2. Add the shallots and carrot and saute for 5 to 10 minutes until the onion is translucent.
3. Add the lentils and then stir to coat with the oil.
4. Add stock, tomatoes, wine, parsley, bay leaf and some pepper to taste.
5. Simmer on a low heat with a lid slightly ajar until the lentils are tender and most of the liquid is absorbed (about 1 hour).
6. Add in the cherry tomatoes in the last 5-10 minutes of cooking.
7. Serve with a poached egg on top and a sprinkle of sea salt.  I also highly recommend a glass of white wine and piece of bread on the side!