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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