What you'll need for this recipe:

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• NOTE: You can replace the coriander, cumin, turmeric and cayenne with a dried Curry powder instead - if that's easiest for you!

• 1 tsp. minced ginger​

• 2 garlic cloves, minced

• 2 tsp. ground coriander

• 1 tsp. ground cumin

• 3 Tbsp. oil

• 1 small onion, finely chopped

• 1 large carrot, finely chopped

• 1 stock celery, finely chopped

• 1 large tomato, chopped

• 1-1/2 Cup brown lentils (small ones, not the green large ones)

• 1 Cup red wine

• 1 Cup vegetable stock

• 1/2 tsp. cayenne pepper (if you like it spicy!)

• 1 Tbsp. ground turmeric

• 1 Tbsp. salt

• 1 Tbsp. parsley

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Here's how to make it:

In a large saucepan with an optional lid, heat the oil on medium, and add first 4 spices. Combine well without burning!

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Add the onion, carrot and celery and combine, heating thoroughly. Then add the tomato and brown lentils, stirring thoroughly until slightly softened. 

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Add your Winexpert Burlington wine and the vegetable stock, and bring to a gentle boil. Simmer uncovered for 10 minutes, stirring often so nothing sticks to the bottom of the pan. 

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After about 10 minutes, add the cayenne and turmeric, and cover. Simmer on low for another 10 minutes, stirring and checking often to ensure pan is not dry and sticking. At this point, lentils should be "al dente". 

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Finally and when cooked to soft but not mushy, and when most of the liquid has evaporated, ONLY THEN add the salt and parsley and serve. 

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This recipe can be served hot as is, or cold as a salad. Enjoy! 

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