Title: Lentils with Lovage
Categories: Sauce
Yield: 4 Servings

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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