Preparation info

  • Serves


    • Difficulty


Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

These small and delicate organic lentils need no soaking


  • 225 g (8 oz) lentilles du Puy or Castelluccio lentils
  • ½ bulb


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.