Serves: up to 4
Dietary guidance: v v
250g puy lentils (rinsed) - these are the small green ones
400ml water (hot)
1 onion, chopped
3 or more cloves garlic
Good balsamic vinegar
Pinch of salt or good granular stock ('boullion' is good)
In a pan, cook onion gently in some olive oil, add 2 or 3 cruished cloves of garlic (I like lots!). When tender add puy lentils and stir til coated in oil. Add hot wate and salt / stockr. Lower heat so that lentils just simmer. May take up to 40 mins for lentil to become soft (keep tasting them as they cook).
Meanwhile make the dressing: Crush at least 1 clove of garlic (I'd probably do about 3). Mix in a bowl of about 4 tblsp olive oil and 2tblsp balsamic vinegar. Keep checking lentils, they may need a drop more water. When lentils are cooked boil off most of water - not too dry. Mix in the dressing and serve hot. You can add parmesan if you like, but not essential. Excellent as a side with fish or meat dishes, unless you are veggie!