Ingredients

• 225g/8 oz Puy lentils

• 1.3 liters/2 1/4 pints cold water

• 1 garlic clove

• 1 bay leaf

• 1 small onion, peeled and studded with 2 cloves

• 15ml/1 tbsp olive oil

• 1 red onion, finely sliced

• 2 garlic cloves, crushed

• 15ml/1 tbsp thyme leaves

• 350g/12 oz finely shredded cabbage

• finely grated rind and juice of 1 lemon

• 15ml/1 tbsp raspberry vinegar

• salt and ground black pepper

Serves 4-6

Method:

1. Rinse the lentils in cold water and place in a large saucepan with the water, peeled garlic clove, bay leaf and clove-studded onion. Bring to the boil and cook for about 10 minutes.

2. Reduce the heat, cover the pan with a tight-fitting lid and simmer gently for 15-20 minutes. Drain and remove the onion, garlic and bay leaf.

3. Heat the oil in a large pan and cook for 3-5 minutes until just cooked but still crunchy.

4. Add the shredded cabbage and cook for 3-5 minutes until just cooked but still crunchy.

5. Stir in the cooked lentils, grated lemon rind and juice and the raspberry vinegar. Season with salt and pepper and serve.