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By Caz Hildebrand and Jacob Kenedy
Published 2010
This dish is my mother’s favourite — wonderful and peasanty, (the dish, not my mother). She normally uses long pasta (spaghetti or spaghettini); I prefer shorter tubes which make it easier to pick up the lentils.
Fry the onion and garlic gently in the oil for 5 minutes, until they lose any hint of rawness. Add the bay and lentils, then enough water to cook them in (for this quantity, cooking uncovered, 500ml or slightly less). Boil gently until a few of the lentils have gone to mush, and the rest are whole but completely tender. There should still be a little bit of liquid, but not a swimming amount. Se