| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| British | Sauces | 4 | Servings | |
INGREDIENTS
| 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 | ||
| 1988 | ped for you by Karen Mintzias |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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