500g Puy lentils
1 medium onion finely chopped
1 clove garlic pealed and cut in half
1.5 ltrs vegetable stock (made with 2.5 vegetable stock cubes)
3 sprigs of tarragon
salt to taste & freshly ground black pepper
Place lentils in a sieve and rinse (checking for stones as you do)
Heat oil in a shallow pan, sauté onion and garlic until onion is soft and glassy.
Add lentils and herbs and sauté with the onion.
Add stock and leave to absorb on a low heat with the lid half off and half on, until lentils are cooked but still retain a bite.
When cooked remove from the heat, and season adding a further drizzle of olive oil and a squeeze of lemon juice.
Serve tepid or cold.
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