Laura Santtini's Lucky Lentils

09/01/2011 19:41 | Updated 22 May 2015

Christopher Scholey

Lentils are considered to be lucky in Italy and always eaten on New Year's Eve as an auspicious way to bring in luck and money. I eat them all the year round, for good measure!

You'll need

Olive oil

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

1 lemon

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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