lentils with white wine

2 tbsp olive oil
1 carrot, chopped
4 small shallots
2 1/2 cups dried green lentils
6 cups vegetable broth (gluten free)
1 16oz can whole peeled tomatoes, drained and chopped
1 cup dry white wine (plus one glass for the chef)
A handful flat leaf parsley, chopped
1 bay leaf
pepper to taste

chopped cilantro
limes, halved

In a large pot, heat the oil over medium heat. Add the shallots and carrots, saute for 5 to 10 minutes, until the onion is translucent.

Add the lentils and stir to coat with oil. Add the broth, tomatoes, wine, parsley, bay leaf and pepper. Let simmer over low heat with the lid ajar until the lentils are tender and most of the liquid has been absorbed, about 1 hour.

Serve in shallow bowls with a sprinkle of chopped cilantro and lime juice.

**If you can eat dairy, top with a dollop of sour cream or creme fraiche.