I learnt to eat lentils when I lived with a free spirited flatmate on the Atherton Tablelands. Jane preferred vegetarian and so one of her mainstays was lentil pasta. Different and interesting as was the lava rock home her boyfriend lived in which had a sauna but no kitchen sink.
We have rediscovered lentils after a visit to my cousin Monsterrat in Sabadell near Barcelona. Miquel her husband served us lentils as one of the many lunch courses and both my husband and I asked for seconds. Its simplicity gives it its taste: four ingredients and a little time to gently stir.
Ingredients for four people
1/2 onion, finely diced
400 g mashed tomato or can of crushed tomatoes
1/2 kg lentils, cooked as per instructions on packet
1/4 kg mashed meat or black sausage (butifarra), decased Italian sausage, chorizo
Use a big pan (paella) and a bit of olive oil 10 cc aprox.
Cut the onion into small pieces and when oil is hot, put it in the pan.
When the onion is golden, add the butifarra or mashed meat.
Wait until meat or black sausage is melted down.
Add the mashed tomato and mix well with onion and meat.
Add lentils that have been cooked previously.
Wait 10 minutes.