Le Potage de Lentilles à l’Oseille

• 100 g (3½ oz) green lentils
• 1 litre (1¾

Put the lentils and water into a large soup pan and cook gently for an hour and a half, or until they are quite tender. Towards the end of this cooking time, add a good teaspoonful of salt. De-stalk the sorrel, wash and drain it. Heat 30 g (1