Sage and Onion Lentils

Preparation info
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By Nigella Lawson

Published 1998

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  • 500 g puy lentils
  • 3 whole cloves garlic, peeled, plus 2 cloves


Put the lentils in a pan, add the whole garlic cloves, the 2 medium onions, 6 of the sage leaves and the celery or lovage. Cover generously with cold water and bring to the boil. When it starts boiling, add a good teaspoon of salt and then lower the heat to a firm simmer and let cook for 35–40 minutes, until the lentils are just cooked. You want some texture to remain, so don’t overcook. Drain,