• Fry off a large diced onion, season some diced lamb and add to the pan along with some garlic. 
• Once it is brown add a tin of chopped tomatoes, a glass of red wine, a Bay Leaf, some celery salt, and a spring of rosemary, bring to the boil then turn down to a simmer. 
• Add green and/or puy lentils and cook gently for about an hour.
• If neccessary top up the liquid with some lamb or chicken stock. 
• Garnish with plenty of fresh chopped parsley. 

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