For 4 people

250 g of green lentils from Le Puy
1 onion
1 large carrot
250 g of ground meat
125 ml of red wine
100 ml of water
70 g of tomato concentrate
500 ml tomato coulis
Herbs of Provence
2 tablespoons of olive oil
Salt, pepper

Peel onion and carrot. Place them in large pieces in the bowl of the food processor and blend.

In a large frying pan, heat the olive oil and brown the vegetables. Add the meat and let it brown for a few minutes. Season with salt and pepper. Add wine, water, tomato paste, coulis and herbs. Season with salt and pepper. Simmer for 15 minutes over low heat.

Meanwhile, put the lentils (without rinsing them) in a large pot with 75 cl of cold water. Bring to a boil and simmer for 20 minutes. Drain and pour into sauce (remove a little before if necessary and adjust to desired amount). Stir for a few moments over medium heat and serve.

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