300g lentils
½ coarsely ground celeriac
1 coarsely cut onion
2 minced cloves of garlic
120g Samian muscat wine
1L of water
1 tbsp tomato purée
65g olive oil
1 tsp 15 herbs & seeds with fleur de sel
¼ orange
Fleur de sel

Heat up the olive oil in a pot, add the vegetables and brown them for a few minutes.
Pour the lentils, the spices, the orange and the purée into the pot, stir and finish the process with some wine.
Add salt, pepper and the juice. As soon as the concoction starts boiling, lower the temperature and let it there for 45 minutes.

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