Braised lentils make a great mince substitute. It can be time consuming to make so we tend to make up a big batch and seperate them into portions to freeze. The batch in the picture above is using Puy Lentils but Lentilles Vertes are just as good and less expensive.
1 Onion diced
2 Garlic cloves diced
2 tbs Olive oil
1 and a half tbs tomato puree
250ml Red wine
130g Lentilles Vertes lentils
Half a tin of chopped tomatoes
1 Bay leaf
Salt and pepper
Add the onions to a saucepan along with the olive oil and sweat on a low heat for 5 minutes. Add the garlic and leave for another 3 minutes.
When the onion and garlic are soft turn up the heat and add the tomato puree. Cook the puree for 2 minutes while stirring constantly until it becomes lightly brown.
Add the red wine and lentils and leave to boil until it has reduced by roughly half. Then add the water, chopped tomatoes and bay leaf. Put the lid on the saucepan and let simmer for 40 minutes.
The liquid should be at the level of the lentils when they are cooked. If there is too much liquid, remove the lid and continue to boil. Once finished add salt and pepper and let it sit for 10 minutes to absorb the seasoning.