Recipe - Lentils With Lovage

2 Shallots; chopped
Butter
12 ounce 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini