A simple but tasty dish of the prized green lentils from Le Puy which is in the Auvergne region of France. These lovely little lentils have a very mild peppery last and hold their shape throughout the cooking process. A lovely accompaniment to many poultry dishes.
In a heavy based saucepan, add oil over a medium heat. Add the diced vegetables and cook over a low heat until soft and translucent - about 10 minutes.
Add the crushed garlic and cook for 2 minutes.
Add the tomato paste and cook for 5 minutes.
Stir in the lentils, bay leaf and thyme and add the wine. Cook over a medium heat until wine is slightly reduced.
Add the stock and equal quantity of water to ensure the lentils are covered. Bring to boil then reduce heat to low and cook lentils for 45 minutes - until liquid is absorbed and lentils are cooked.
Stir through chopped parsley and serve.