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