Lentils are considered to be lucky in Italy and always eaten on New Year's Eve as an auspicious way to bring luck and money. I eat them all year round for good measure!
INGREDIENTS
1 pound Puy lentils
olive oil
1 onion, finely chopped
1 garlic clove, peeled and cut in half
3 kaffir lime leaves or 3 sprigs of tarragon
about 4-5 cups vegetable stock (made with 2 vegetable stock cubes)
salt flakes and freshly ground pepper
juice of 1 lemon
METHOD
Place the lentils in a sieve and rinse well (checking for stones as you do so)
Heat the oil in a shallow pan and sauté the onion and garlic until soft and glassy
Add the lentils and herbs, and sauté with the onion
Add a ladleful of stock, cover, and leave to absorb over a low heat
As the liquid is absorbed, keep adding more stock until the lentils are cooked but still retain a bite
Remove from the heat, season, and add a further drizzle of oil and a squeeze of lemon juice
Serve warm or cold
