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Enjoy your favorite recipe with wines selected by Jacques Franey, Pierre's son. Contact Domaine Franey.

Lentils with Tomato Sauce

from Cuisine Rapide , page 207

This sauce goes well with Pierre's Pork Chops recipe.


½ pound dried lentils, about 2 cups
3 cups water
Salt to taste
1 small onion, peeled
2 whole cloves
2 tablespoons butter
¾ cup finely chopped leeks
1 cup finely chopped onions
1 teaspoon finely minced garlic
1 ½ cups crushed or chopped tomatoes
Freshly ground pepper to taste


1. Pick over the lentils and discard any foreign particles. Rinse the lentils well and drain.
2. Put the lentils in a saucepan and add the water and salt. Bring to a boil. Stick the whole onion with the cloves and add it to the saucepan. Cover and simmer about 25 to 30 minutes or until tender.
3. Meanwhile, heat the butter in a skillet and add the leeks, chopped onions, and garlic. Cook, stirring, about 5 minutes. Do not brown.
4. Add the tomatoes, salt and pepper to the skillet. Stir and bring to a boil. Cover and simmer about 10 minutes.
5. When the lentils are tender, drain them. Add them to the tomato sauce and bring to a boil.


4 servings