Lentils with Lovage

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.