The centre of France is the home of Puy lentils.

Ingredients

• 2 onions, peeled
• 1 bay leaf
• 3 whole cloves
• 1 cup Puy lentils
• 3 cups water
• 1 tblsp butter
• 1 cup chicken stock
• salt and pepper to season

Method

1. Make a cut in one of the onions, but not all the way through. Place the bayleaf into the cut and secure with the 3 whole cloves.
2. Cook the Puy lentils in the water with the studded onion for 25 minutes until tender. Drain off the excess water and discard the onion.
3. Finely dice the second onion. Heat the butter in a frying pan and cook the diced onion over a moderate heat until softened .
4. Add the puy lentils and chicken stock and warm through. Add more chicken stock if you would like more liquid. Season with salt and pepper.