Lentils Provençale

Preparation info
  • Serves


    • Difficulty


    • 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.


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


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