100g/3 oz lentils
1 onion
125 ml/4fl oz red wine
1 tsp cumin seeds
1 tsp dried dill tops
A sprig of thyme
A sprig of oregano
A handful of fresh parsley
1 tbsp olive oil
A pinch of aniseed
Sea salt

Thinly slice an onion and fry it gently in olive oil until soft and just turning brown.

Add 1 pint of water, the red wine and the lentils.

Grind the cumin and aniseed in a bowl and stir these into the liquid together with the dill.

Bring to the boil, then turn down the heat and simmer, covered, for about 45 minutes or until the lentils are tender.

Just before serving, stir in finely chopped thyme and oregano after.

Garnish with coarsely chopped parsley and serve