Heat half the oil in a large flameproof
casserole dish, brown the drumsticks
on all sides, then transfer to a plate.
Add the onions and remaining oil to
the pan, and cook for 5 mins or so until
soft. Add the lentils, tomatoes, 1 can
of water and the stock cube. Return
the drumsticks to the pan. Bring to the
boil, then turn down the heat, put on
a lid and simmer for 30 mins or until
tender. Keep an eye on the stew and
add a little water if it is drying out.
Remove the lid and cook for another
10 mins, or until the sauce has
thickened, then season.
Meanwhile, make the gremolata.
Mix the lemon zest, garlic and parsley
together. Sprinkle over the cooked stew
and serve with a chunk of crusty bread.