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Lentils with lovage
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| Artist: |
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| Categories: |
Side-dishes |
| Yield: |
4 |
| Rating: |
0 |
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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 |
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Procedures:
| 1 | Soften the chopped shallots in a little butter without colouring them. | | 2 | Stir in the lentils. | | 3 | Add a handful of chopped lovage, the sprig of thyme, orange peel and stock or unsalted water to cover well. | | 4 | Simmer until tender. | | 5 | Drain off and reduce the cooking liquor to make a little sauce, enriching it with more butter and seasoning to taste. | | 6 | 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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