Lentils with Lovage
Yield
4 servingsPrep
10 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
shallots
chopped |
*
|
| 1 | x |
butter
|
*
|
| 12 | ounces |
lentils, green
whole |
|
| 1 | x |
lovage
chopped |
* |
| 1 | each |
thyme sprigs
|
* |
| 1 | piece |
orange zest
|
*
|
| 1 | x |
water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
shallots
chopped |
*
|
| 1 | x |
butter
|
*
|
| 346.8 | ml/g |
lentils, green
whole |
|
| 1 | x |
lovage
chopped |
* |
| 1 | each |
thyme sprigs
|
* |
| 1 | piece |
orange zest
|
*
|
| 1 | x |
water
|
*
|
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.
