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I found this recipe in my flatmate’s ‘Loving and Cooking’ cookbook…

INGREDIENTS

  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 3 celery stalks, finely chopped
  • 3 tablespoons olive oil
  • extra olive oil to serve
  • 500g small lentils
  • 4 bay leaves
  • 1.5litres bouillon (from vegetable bouillon powder or stock cubes)
  • salt and black pepper

METHOD

Add olive oil and vegetables to a heavy based pan and warm on a low heat. If it threatens to burn, add a little water. Add the lentils, bay leaves and enough bouillon to cover the lentils. Season to taste. Bring to the boil, then simmer covered for 30 – 45 minutes. Check after 30 minutes and if there is too much liquid remove the lid and cook for another 15 minutes unti the liquid has boiled off. Season again and serve with additional olive oil.

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