Serves 4 as a side dish

Ingredients:
1	cup	lentils (I prefer the tiny French slate-green )
1	Tbsp	butter
1	Tbsp	Extra-virgin olive oil
1	small	onion, chopped fine
2	cloves	garlic, chopped fine
2	each	bay leaves
1	pinch	dried thyme
1	pinch	dried marjoram
1/4	cup	parsley, chopped
1	tsp	tomato paste
2	cups	Pinot Noir
1-1/2	cups	water
to	taste	salt and freshly ground black pepper
to	taste	Black Currant Vinegar*
1-2	Tbsp	butter

Rinse lentils, cover with hot water, and set aside.

Warm 1 Tbsp butter and olive oil in a large skillet, add onion, garlic, bay leaves, thyme, marjoram, and half the parsley. Cook over medium heat, stirring occasionally, until the onions have begun to color. Stir in tomato paste. Add pinot noir and boil for 1 minute.

Drain the lentils. Add lentils and water to wine mixture. Salt to taste. When mixture returns to a boil, lower heat and cover pan. Simmer 40 minutes or until lentils are tender.

To finish lentils, add salt and freshly ground pepper to taste, a dash of Black Currant Vinegar, and 1-2 Tbsp butter

*If not available, substitute red wine vinegar or sherry vinegar

Black Currant Vinegar is available from the following sources:
The Grain and Salt Society
Yahoo shopping Chef Shop
Domaine Steinbach
Jamestown Olive Oil Company

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