Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Shallots; chopped
Butter
12 oz Whole green lentils (Le Puy)
Handful of chopped lovage
1 Sprig of thyme
1 Curl of orange peel
Light stock or water

Soften the chopped shallots in a little butter without colouring
them. Stir in the lentils. Add a handful of chopped lovage, the
sprig of thyme, orange peel and stock or unsalted water to cover
well. Simmer until tender. Drain off and reduce the cooking liquor to
make a little sauce, enriching it with more butter and seasoning to
taste. In the absence of lovage, use the young leaves and tenderest
parts of a celery heart, and season the dish with a pinch each of
celery salt, lemon zest and powdered curry spices.

Source: Philippa Davenport in "Country Living" (British), November
1988. Typed for you by Karen Mintzias

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