By Guy Watson
Simple and satisfying, this dish uses just a few ingredients to make a hearty vegetarian meal. Or serve it as a side dish for roasted meat – it’s particularly good with lamb.
Place the lentils and garlic in a saucepan. Cover with plenty of cold water, bring to the boil and simmer for about 25–30 minutes, or until soft.
Meanwhile, fry the onions in 2 tablespoons of oil over a low-medium heat, stirring now and them, until they’re just starting to colour – about 15