15/09/2006
Lentils / Lenticchie
Vegetables / All Seasons / Rose Gray & Ruth Rogers / Serves: 6


225g lentilles du Puy or Castelluccio lentils
1/2 bulb garlic, cut horizontally
3 tablespoons extra virgin olive oil
juice of 1 lemon
2-3 tablespoons chopped herbs (oregano, basil, summer savory, mint or marjoram)
sea salt and freshly ground black pepper




Notes:

Variation:
Replace 1/2 bulb garlic with 2 cloves, finely chopped, and 1/2 an onion.
Stir finely chopped preserved lemon or the zest of 1 lemon into the cooked lentils.

Source:

The River Cafe Cook Book
Ebury Press, 1995
p.171


Wash the lentils and place in a large saucepan.
Cover with plenty of cold water, add the garlic and bring to the boil.
Simmer very gently for about 20 minutes or until the lentils are al dente.
Drain, discarding the garlic and toss the lentils in the olive oil and lemon juice.
Stir in the herbs and season to taste with salt and black pepper.
Serve warm.