Ingredients Jump to Instructions ↓

  1. 2 Shallots; chopped Butter

  2. 12 oz Whole green lentils (Le Puy) Handful of chopped lovage

  3. 1 Sprig of thyme

  4. 1 Curl of orange peel Light stock or water

Instructions Jump to Ingredients ↑

  1. + Directions : 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.


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