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Serves about 10

3 tablespoons vegetable oil

1 garlic clove, chopped

1 white onion, finely chopped

480g/1lb Puy lentils

¹/₂ teaspoon dried thyme

sea salt and freshly ground black pepper

Heat the oil in a saucepan and add the garlic, onion, lentils and thyme. Swish them around in the warm oil for a minute or two, then cover with water (or stock). Bring to the boil and simmer for about 30 minutes; when cooked, the lentils should be tender inside, with firm skins. Add more liquid during cooking if you need to.

Remove the pan from the heat and tip the lentils into a large, cold bowl – it is important to stop the cooking process and – if you are storing them – to cool them quickly before putting them in the fridge. Season with salt and pepper. When the lentils are completely cold, cover and place in the fridge, where they will keep for about 5 days.