Slow-cooked lentils with cider & rosemary

Ingredients: 1 tbsp olive oil 1 onion, finely chopped 1 carrot, finely diced 2 garlic cloves, finely chopped A few rosemary stalks, leaves finely chopped 400g/ 14 oz/cups puy lentils or lentils from Aburuzzo 300 ml/10 ½ fl oz 1 ¼ cups dry cider about 900ml/31 fl oz 3 ¼ cup hot vegetable stock SeaContinue reading “Slow-cooked lentils with cider & rosemary”