Lentils Provençale from Students' Cookbook by Sophie Grigson
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.
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
Ingredients
- salt
- pepper
- 2 tablespoons chopped fresh parsley
- 375 g (12 oz) tomatoes, skinned, de-seeded and chopped
- 2 garlic cloves, chopped
- 1 onion, chopped
- 2 tablespoons olive or sunflower oil
- 1 onion, quartered
- ½ teaspoon dried thyme
- 375 g (12 oz) brown or green lentils
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