• 50g brown lentils
  • 50g puy lentils
  • 4 shallots finely diced
  • 1 garlic clove crushed
  • 150g tomato juice
  • 30g red wine vinegar
  • 150g brunoise vegetables (finely sliced and diced swede, carrot and celeriac)
  • 2tbsp tomato ketchup
  • 2 sprigs thyme


  1. Blanch the lentils in salted boiling water for 5-7 minutes until just soft then drain.
  2. Sweat the shallot and garlic in vegetable oil in a pan for 2-3 minutes until soft.
  3. Add the brunoise vegetables with a little salt and cook for 3-4 minutes until they are soft and transparent.
  4. Add the tomato juice, ketchup, red wine vinegar and thyme for the sauce.
  5. Stir and bring to the boil.
  6. Finally add the blanched lentils and cook for 2-3 minutes until the sauce has thickened.