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1
Peel the carrot and garlic cloves and chop finely with the celery, onion and bacon, or process everything until finely chopped.
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2
Heat the oil in a large pan, and add the chopped or processed vegetables and bacon.
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3
Cook them over a gentle heat until soft, which will take up to about 10 minutes.
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4
Tip the lentils into the pan and stir them around to get slicked with the oil, and then add the bay leaves and Dijon mustard.
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5
Pour in the red wine and the water, or enough water so that the lentils are just covered in liquid.
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6
Bring to the boil and cover and simmer for about 30 minutes or until just tender.
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7
One of the good things about the Beluga lentils is they tend not to turn mushy, so theres less problem about overcooking.
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8
When the lentils are cooked, check the seasoning and add salt if necessary and dress with a little olive oil as you serve them.
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9
If you are cooking the lentils in advance, simply take them off the heat, and put the pan in a cool place somewhere (say on a chilly stainless-steel surface or near a window out of the sun).
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10
Warm through the next day by adding a little water and olive oil and keeping them, covered, on a low heat until warm.
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11
Then, by all means, take the lid off and stir through with a wooden spatula to help them get hot throughout.
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12
Transfer to a serving dish, tasting for seasoning and dressing with a little olive oil as you do so.
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13
If you want some freshly chopped parsley on top, scatter as desired.
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14
I rather like, however, their uninterrupted muddy blackness.
