Categories: Sauces 
      Yield: 4 servings 
  
      2    Shallots; chopped                   1    Sprig of thyme 
           Butter                              1    Curl of orange peel 
     12 oz Whole green lentils (Le Puy)             Light stock or water 
           Handful of chopped lovage       
  
  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