Time: 30 minutes
  Difficulty: easy
  Serves: 8


  • 100 g onion (small, white), peeled and chopped

  • extra virgin olive oil

  • 500 g canned lentils, drained

  • 50 ml dry white wine (optional)

  • saffron threads

  • 1 sachet of saffron powder

  • olive oil

  • vegetable stock (also from a stock cube)

  • salt


Lightly sauté the onion with 3 tablespoons of olive oil, until softened, about 5 minutes.

Add the drained lentils, brown them together for a moment, then add the wine (if not using, add same amount of stock, with a small tiny shake of vinegar). Add a pinch of saffron threads and the sachet of saffron powder, and allow the liquid to evaporate.

Add the hot stock to just cover the lentils,bring to the boil, lower the heat, put the lid on and simmer for about 20 minutes, adding more liquid as and if needed.

Season with salt to taste, and serve.