Nutritional fact- The Grains, Legumes & Nutrition Council recommends eating pulses at least 2-3 times per week.
Heat oil and butter in a large heavy based saucepan. Add onion and cook for approx. 30 minutes, stirring often over low heat, until golden and tender. Add garlic and thyme, cooking a further 5 minutes.
Add stock and lentils, bring to the boil, reduce heat and simmer for 30 minutes until lentils are tender. Season to taste.