A substantial dish for a chilly night. I have also eaten the lentils, spinach and cream with grilled lamb steaks, which was quite wonderful
he beans and lentils occupy an entire shelf of the larder that sits adjacent but not quite close enough to the kitchen. Beans of every shape and size, from tiny cannellini the size of a jellybean to plump and beefy butter beans. Dried haricot and chickpeas, dry as the desert, sit patiently in glass storage jars ready to be soaked for long-cooked soups. Soft, plump butter beans and haricot in fat, screw top bottles await their moment to be turned into supper in a few minutes.
Peel and roughly chop the onion, then let it cook in the remaining olive oil, in a medium-sized saucepan for about 10-12 minutes until it is soft. While it is cooking, peel the garlic and slice very finely, then stir into the onion. Strip the leaves from the thyme and rosemary and finely chop then stir them into the onions.
Peel and roughly chop the onion. Warm 2 tbsp of olive oil in a deep saucepan, stir in the onion and let it cook over a moderate heat for 15 minutes or so, until it is soft and translucent.
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