Lentils Provençale

Name: Lentils Provençale
Prep time: 30 min
Total time: 30 min
Yield: Serves 4—6
Cuisine: French
Ingredients: 375 g (12 oz) brown or green lentils; 2 tablespoons olive or sunflower oil; 375 g (12 oz) tomatoes, skinned, de-seeded and chopped; 2 garlic cloves, chopped; 1 onion, chopped; ½ teaspoon dried thyme; 2 tablespoons chopped fresh parsley; 1 onion, quartered; salt and pepper

Preparation info

Serves
4—6

Difficulty
Easy
Ready in
30 min

Appears in

Students' Cookbook

By Sophie Grigson

Published 1993

About

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.

Ingredients

375 g (12 oz) brown or green lentils
½ teaspoon

Europe
United Kingdom
France
Side dish
Mediterranean
Vegan
Gluten-free

Method

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