By Sophie Grigson
Hot cooked lentils make an excellent accompaniment to grilled sausages and meats. Leftovers are good cold, or can be puréed and reheated with a knob of butter.
Put the lentils in a large saucepan with the thyme and quartered onion, and pour in enough water to cover by about 5 cm (2 inches). Bring to the boil, then reduce the heat and simmer for 15—30 minutes or u